Roasted cauliflower and squash soup

A deliciously quick recipe that can easily be made vegan!

This comforting and satisfying soup is packed with flavour. Whether you choose to use chicken broth and sour cream or vegetable broth and coconut cream (to make it appealing to vegetarians or vegans), you’re sure to find this easy to prepare recipe the perfect thing to serve for a quick lunch or even as part of an elegant dinner. I like to add a crunchy garnish to rustic soups like this for textural and visual contrast – nuts or seeds are always a great choice but croutons or even crushed tortilla chips can also be delicious and easy!

Ingredients

• 1 small head cauliflower
• 1 small butternut squash
• 1 medium onion
• 2 tablespoons (30 mL) olive oil
• 1 teaspoon (2 g) each cumin and powdered ginger
• Few pinches salt and pepper
• 4 cups (1 L) vegetable or chicken broth
• 1/2 fresh lemon
• 1/4 cup (60 g) coconut cream or sour cream
• 1/4 cup (40 g) toasted pepitas (sunflower seeds)

Method

• If oven-roasting the vegetables, preheat to 400F and line a large baking tray with parchment.
• Cut the cauliflower into small florets (approximately 3/4 inch or 2 cm). Peel and halve the squash lengthwise; use an ice cream scoop or sturdy spoon to remove and discard seeds. Chop the squash into 3/4 inch (2 cm) pieces. Peel and chop the onion into 3/4 inch (2 cm) pieces.
• Place the vegetables in a large bowl. Drizzle with the olive oil and toss to coat evenly. Sprinkle the cumin and ginger over top along with a few pinches of salt and pepper; toss again.
• If air frying the vegetables, set the machine to 400F for 20 minutes. Transfer the prepared vegetables to the basket of the air fryer and roast for 20 minutes; check to see if the vegetables are tender when pierced with the tip of a sharp knife; roast for an additional 2 – 3 minutes if needed.
• If oven-roasting, transfer the prepared vegetables to the baking tray and roast for 30 minutes; check to see if the vegetables are tender when pierced with the tip of a sharp knife; roast for 5 – 8 more minutes if needed.
• Transfer the roasted vegetables to a large pot. Add broth and use an immersion blender to puree the soup (or use a regular blender, working in batches. Heat the soup until just bubbling then squeeze the lemon over top and stir. Taste and adjust salt or pepper if needed.
• Ladle into bowls. Top each bowl with a dollop of coconut cream or sour cream and sprinkle with toasted pepitas.

Serves 4.