4 cups fresh butternut squash, peeled and cubed in half-inch pieces (can sub sweet potatoes)
3 cups fresh cauliflower florets, cut into halves or quarters
2 tbsp. olive oil
1/2 tsp. salt
1/4 to 1/2 tsp. coarse black pepper (to taste)
4 cups ready-to-serve vegetable broth
1/2 tsp. minced garlic
2 tsp. fresh thyme (or 3/4 tsp. dried)
Preheat oven to 400 degrees F. Cover a 15x12x2-inch jelly roll pan with aluminum foil. Lightly brush foil with some of the olive oil. Place butternut squash and cauliflower florets in a single layer on pan. Lightly brush with remaining olive oil and sprinkle with salt and pepper. Place in preheated oven for about 20-25 minutes or until vegetables are tender and lightly browned. Remove from oven. On the stove top, transfer vegetables to a 4-quart pot or saucepan and add vegetable broth, garlic and thyme. Bring to a boil, reduce heat and simmer covered for 15 minutes. Puree mixture either using an immersion blender or remove from heat, cool slightly, and puree in two batches in a stand-up blender. Place back on stove top over medium heat and heat thoroughly.
Note: This is a great make-ahead soup.
Servings: 4 (1 1/4 cups per serving)
Nutrition Info: 158 calories, 24 grams carbohydrate (4 grams fiber), 3 grams protein, 7 grams fat (1 gram saturated). This soup is an excellent source of vitamin A, vitamin C, potassium, and folic acid (a B vitamin). It is a good source of several other B vitamins (B6, thiamin, and niacin).
Written by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.