2019 From Scratch Cookbook Recipe: Roasted Butternut Squash and Cauliflower Soup

Academy of Culinary Nutrition

I'm so excited to be part of this amazing cookbook, From Scratch Cooking: 2019 Edition, by the Academy of Culinary Nutrition! This years cookbook will raise funds for Organics 4 Orphans, a Canadian non-profit organization that helps address extreme poverty by providing the resources and knowledge to small scale farmers so they can farm organically and productively to support orphans in their communities. Make a donation to help support a great charity and get 50 delicious recipes!

Here is a taste of the delicious recipes you will receive in the From Scratch Cooking: 2019 Edition cookbook. Check out this amazing Roasted Butternut Squash and Cauliflower Soup recipe my colleague, Melissa Torio created. 

Roasted Butternut Squash Soup.jpg

This simple and healthy soup, made creamy without any dairy, is a family favourite.

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Number of Servings: 6

Ingredients:

1 butternut squash, peeled and chopped into 1 - 2 inch pieces (about 4 - 5 cups)

2 cups chopped cauliflower florets

1 onion, cut into quarters

1 - 2 Tbsp extra virgin olive oil

4 cups broth or water

1 tsp sea salt

Freshly ground black pepper (optional)

Pumpkin seeds (optional, for garnish)

Recipe Directions:

1.Pre-heat oven to 400 ̊F. Line a rimmed baking sheet with unbleached parchment paper. Place the squash, cauliflower and onion pieces on the lined baking sheet. Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly. Use another lined baking sheet if required. Place in oven and bake for 25 minutes.

2. Meanwhile, in a large pot, warm the broth or water on medium -low heat, while the vegetables are in the oven.

3. After the vegetables are done roasting, take them out of the oven. Carefully add them to the soup pot. Add salt and mix well.

4. You can use an immersion blender or a vented blender. Place the immersion blender into the soup pot and carefully purée the soup until smooth. If using a vented blender, carefully add the soup into the blender container and purée until smooth. This may need to be done in several batches.

5. Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy! Bonus Tip: Freeze extra servings of this soup for another day.

Recipe + Photo Credit: Melissa Torio

Website: www.melissatorio.com

Twitter Username: @melissa_torio

Instagram Username: @melissa.torio

Facebook URL: www.facebook.com/melissatorio

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Jessica Mitton

 

Jessica Mitton is a Registered Holistic Nutritionist and Culinary Nutrition Expert. She believes in a holistic approach, taking into consideration the body, mind and spirit. She is fascinated by the healing potential of food and how it can contribute to an individual’s overall health. A passionate creative force in the kitchen, Jessica is continually working to develop her own highly nutritious and equally delicious recipes, made from whole, organic and locally sourced ingredients. Most of all, she enjoys the opportunity to share her passion and knowledge with others, helping them to become their healthiest possible self!