Butternut Squash and Cauliflower Soup
 
 
Ingredients
  • 1 medium butternut squash (about 2 pounds)
  • 4 tablespoons olive oil
  • 1 medium onion (6 ounces), thinly sliced
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • 1 ½ teaspoons kosher salt
  • 5 cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Slice butternut squash in half lengthwise and scoop out seeds. Drizzle flesh of squash with 1 tablespoon olive oil and season with salt and pepper. Lay squash, cut side down, on prepared baking sheet and cut holes through the skin of the squash with the tip of a sharp knife. Roast squash for 50 to 60 minutes, or until tender. Remove from the oven and let cool.
  2. While the squash roasts, warm the remaining olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  3. Add the cauliflower, salt, and ½ cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4½ cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  4. When the squash is cool enough to handle, scoop the flesh from the skin and add to the pot.
  5. Puree the soup with an immersion blender, or, working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  6. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil, flaky sea salt, and some freshly ground black pepper.
Recipe by Allons-Eat! at https://www.allonseat.com/butternut-squash-and-cauliflower-soup/