Last week was our final CSA pick-up for the season, so I had some autumn veggies to use up (and I don't usually like cauliflower!). I took a little bit of inspiration from this recipe by Soup Addict, but I'm happy to report that my many edits turned out excellent!
So, here it is, my Roasted Butternut Squash and Cauliflower soup (with a few secret ingredients) :)
1 medium size butternut squash, peeled and cubed
1/2 large cauliflower head, or one medium, cut into florets
salt and pepper
2 quarts chicken stock
1/2 cup-1 cup apple cider
3 or 4 slices good quality sandwich bread, crusts removed and cubed
blender (immersion or counter)
optional bread and feta cheese for toppings
Preheat oven to 400. Fill a large baking sheet with the cut up squash and cauliflower. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes, flip and test, bake for an additional 20-30 minutes.
While the veggies are roasting, saute onion and garlic in a large stock pot. Add chicken stock and apple cider. Transfer cooked veggies to stock pot and let simmer for 10-30 minutes (however much time you have!).
Serve topped with additional cubes of bread and feta cheese, if desired. I loved how rich and thick this turned out. The squash and cauliflower flavors melded together perfectly, and the hint of apple cider was really nice. I'm totally not a cauliflower person and my husband doesn't usually do squash, but we thought this was amazing. Enjoy!