Roasted Butternut Squash Cauliflower Soup

Ingredients · for 4 (scales to your household)

• 1 Medium butternut squash (about 2-2.5 lb) $3.96
• 1 Large yellow onion $0.61
• 1 Large cauliflower $4.50
• 4 tablespoons Olive oil $0.66
• 3 cloves Garlic cloves $0.09
• Salt not counted
• Pepper not counted
• 4 cups Vegetable stock $4.52
• 2 teaspoons Dried ginger $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat your oven to 400℉/200℃ and line a large sheet pan with parchment paper.
2. Place the two halves of the butternut squash cut side up on the prepared pan. Add the quartered onions and cauliflower around the squash. Brush the squash, cauliflower, and onion with the olive oil. Place any excess olive oil in the squash cavity, and place a clove of garlic in each one.
3. Season with salt and pepper. Cook in the preheated oven until the onions are starting to char and are soft, I recommend checking in at 20-25 minutes.
4. Once charred, use tongs to remove the onions and garlic from the sheet pan and place in a blender or food processor. Continue cooking the butternut squash and cauliflower in the oven until the flesh is scoopable - it can take anywhere between 45-60 minutes.
5. While the squash continues roasting, blend the onion and garlic with some of your stock and the ginger.
6. Pour this into your large pot and simmer over low heat.
7. Once the squash has cooked enough, scoop out the flesh into your blender and add more stock. Blend until smooth along with the cauliflower.
8. Add to your pot and bring to a simmer, cooking for at least 10 minutes. Taste and see if you need to add more salt or pepper.
9. Serve in bowls and garnish with croutons, yogurt, or a drizzle of olive oil.