Warm and creamy with just enough spice. Perfect for those cold winter evenings.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • 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.

  • Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.

  • 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.

  • Ladle soup into bowls and top with goat cheese and crumbled bacon.

Nutrition Facts

226 calories; protein 7.3g; carbohydrates 31.1g; fat 9.2g; cholesterol 19.5mg; sodium 861.3mg. Full Nutrition
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