Roasted Butternut and Cauliflower Soup
I got this recipe for Full Belly Farms Newsletter and tried it. I pureed the whole thing when it was done and it was wonderful. The following recipe was sent to Full Belly Farms by, Patricia Schaffarczyk. She got it from fatfreevegan.com. Roasting the squash and cauliflower gives this soup a delightful sweetness, accentuated by a hint of freshly squeezed orange juice. 1 butternut squash
1 head of cauliflower, cut into small florets
1 medium onion, chopped
2 cloves garlic, smashed or chopped (try using the fresh that is in your box!)
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons mild curry powder (see note)
4 cups vegetable broth
1 tablespoon sherry or vermouth (optional)
1 teaspoon salt (or to taste)
dash cayenne pepper (optional)
juice of one orange (or 1/2 cup orange juice) Preheat oven to 400 degrees. Cut the butternut in half lengthwise and scrape out the seeds. Spray or rub a rectangular baking dish with oil (lightly) and place the squash in it cut-side down. Put the squash into the oven and set the timer for 15 minutes. Meanwhile, put the cauliflower florets into a small, oiled baking dish of their own. After the squash has cooked for 15 minutes, put the cauliflower in with it. Bake, stirring every 10 minutes, until the cauliflower is beginning to brown and the squash can be pierced easily with a fork. (They will probably be finished at different times.) Remove from the oven and set the cauliflower aside. Allow the squash to cool until it's easy to handle, and scrape the flesh out of the skin and into a bowl. Use a fork or masher to mash it a little. In a large saucepan, saute the onion in a little water until it is translucent. Add the garlic and ginger and cook for about 3 more minutes, adding water as necessary. Add the squash to the pan along with the curry powder and the vegetable broth. Using a hand blender, blend the soup to a smooth puree. (Or, if you don't have a hand blender, puree the soup in your blender in batches.) Reduce the heat to low, and cook for about 15 minutes. Add the cauliflower to the soup. Taste for seasoning and add sherry, salt, cayenne, and additional curry powder as needed. Cover and allow the soup to simmer until the cauliflower is tender. Add the orange juice, cook for 5 more minutes and serve.