Roasted cauliflower and toasted pecans bring out the flavors in this sweet curried soup dish. Sure to be a fall favorite and extremely versatile!



Recipe Summary

30 mins
1 hr 30 mins
2 hrs
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet in the oven.

  • Toss cauliflower, yam, and olive oil together until coated; season with salt and pepper. Transfer to the hot baking sheet in a single layer.

  • Bake until slightly tender and toasted on top, 30 to 40 minutes.

  • Microwave buttercup squash until flesh is soft and easily removed from skin, about 10 minutes. Let cool for handling. Remove skin.

  • Melt butter in a large pot over medium heat. Add onion, curry paste, turmeric, and ginger; cook and stir until onion is softened, about 5 minutes. Stir in roasted yams, 1/2 of the roasted cauliflower, squash, and chicken broth. Reduce heat to low; simmer soup until flavors are well blended, about 30 minutes.

  • Stir chicken and the remaining roasted cauliflower into the soup. Simmer until cauliflower is soft, 15 to 20 minutes. Season with salt and pepper. Garnish with toasted pecans.

Cook's Notes:

You can use sweet potato in place of yam.

Vegetable broth may be substituted for the chicken broth.

Before adding chicken and the remaining cauliflower, you can puree soup with an immersion blender, or smash with potato masher until desired texture is reached. Add in any water as needed until desired consistency is reached.

Nutrition Facts

495 calories; protein 27.7g 56% DV; carbohydrates 56g 18% DV; fat 19.8g 30% DV; cholesterol 79.9mg 27% DV; sodium 1188.3mg 48% DV. Full Nutrition