Creamy Roasted Butternut Squash and Cauliflower Soup

This creamy and flavorful soup is the perfect comfort food for a chilly day. Roasting the butternut squash and cauliflower brings out their natural sweetness, while the addition of warming spices adds depth to the dish. Serve with crusty bread for a satisfying meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 small head of cauliflower, cut into florets
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Olive oil

Directions

1. Preheat the oven to 400°F. Toss the butternut squash and cauliflower with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
2. In a large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
3. Add the roasted butternut squash and cauliflower to the pot. Stir in the smoked paprika and cumin.
4. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to meld together.
5. Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper.
6. Serve the soup hot, garnished with a drizzle of coconut milk and a sprinkle of smoked paprika.
7. Enjoy with crusty bread or a side salad.

Interesting Facts