I am a big soup person and with harvest season here its time to experiment . This week I have made roasted
butternut squash with cauliflower and onion . The cauliflower really helps add a creaminess that I would have gotten from milk . I could have added soy milk I guess but wheres the creativity in that .
you will need:
1 butternut squash - cut in half take out the seeds and add a large knob of gfcf butter in the hole
1 cauliflower - cut into florets toss in olive oil
1 large yellow onion - diced
1L water or stock .you may want more or less depending on how thick you want your soup
hand blender or blender
Roast the squash for 1 hour at 350F and the cauliflower for 30mins . Saute the onion until translucent then add 2 cups of water and let simmer .
Once the cauliflower is done roasting add it to the onion then add enough water or stock to cover them . When the squash comes out let it cool down enough so you can handle it . Should be soft and easy to scoop . Add the squash to the pot of onion and cauliflower, add your spices , make sure you have enough water (it should cover the veggies) stir then let sit at a medium heat for about 20 mins stirring occasionally .
After 20 mins you can start blending .
This makes a large pot . I like to freeze half of mine into portioned bags for later and share with family . Making soup ins't expensive or hard and is the best meal for those rainy days !
* to taste