Ingredients

The following ingredients have 4 Servings
  • 1/2 butternut squash (medium-sized), peeled, deseeded, and cut into 1/2" thick slices
  • 1/2 cauliflower head (medium-sized), broken into florets
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon red chili flakes (Double for a spicier soup)
  • 1 1/2 cups milk (2% or whole), plus more if desired
  • 2 cups vegetable broth
  • 2 ounces sharp cheddar, freshly shredded
  • 2 ounces Parmesan, freshly shredded

Instruction

  • Preheat oven to 400ºF.
  • Arrange the butternut squash and cauliflower on a single layer on a baking sheet. Arrange the cauliflower florets on a separate baking sheet. Drizzle with olive oil, and then sprinkle the salt, paprika, and chili flakes over the veggies.
  • Add the squash to the oven and roast for 20-25 minutes. Roast until both trays of veggies are tender when pierced with a fork.
  • Add veggies, milk, broth, and cheese to a soup pot. Use an immersion blender and blend until creamy. Alternatively, add the ingredients to a blender basin, and work in batches if your blender is too small.Note:  Depending on the size of your vegetables, you may need to add more liquid to the soup.  Add more milk or broth if desired.
  • Warm soup in the soup pot until heated through.  Do not boil the soup (boiling could result in curdle milk).Alternatively, heat on low in a slow cooker until warm, and keep slow cooker set to "warm" until ready to serve.
  • Leftovers / Make Ahead: This soup reheats well, and will last for 3-4 days in the refrigerator.