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Curried Butternut Squash and Cauliflower Soup

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"Warm and creamy with just enough spice. Perfect for those cold winter evenings."
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45 m servings 226
Original recipe yields 8 servings


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  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
  3. Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
  4. Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth; blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
  5. Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutrition Facts

Per Serving: 226 calories; 9.2 31.1 7.3 20 861 Full nutrition

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