This quick and nourishing soup is an ideal winter weeknight meal, especially all of the holiday richness! I use pre-chopped veggies to make life easier!
Servings 6
Ingredients
12ouncespre-cut butternut squashor 1 medium squash, peeled, seeds removed and diced
12ouncespre-cut cauliflower floretsor 1 medium head cauliflower, chopped
1small vidalia onionchopped into 3/4" pieces
2tablespoonsavocado oil
3/4teaspoonsaltdivided, plus more to taste
3/4teaspoonpepperdivided, plus more to taste
1/4teaspoonground nutmeg
15ouncecan white beanslike cannellini or great northern, rinsed and drained
32ouncesvegetable broth
2teaspoonsWorcestershire Sauce
3/4cupcanned full fat coconut milk
2tablespoonsmaple syrup
3clovesgarlicroughly chopped
Instructions
Preheat oven to 425 degrees F and line a baking sheet with nonstick parchment paper.
Add butternut squash, cauliflower and diced onion. Toss with oil and ¼ teaspoon each salt and pepper. Spread in an even layer (it’s ok if there’s some overlap), and roast for 25 minutes, until veggies have golden-brown edges.
While veggies are roasting, combine remaining ingredients in a blender* (so ½ teaspoon each salt and pepper).
When veggies come out of the oven, CAREFULLY scrape into your blend. Then make sure to seal the blender properly / tightly and start blending on the lowest setting, working up from there.
Blend until smooth and creamy. Pour into a pot and bring to simmer (just to heat up), then add more salt and pepper accordingly (I add another ¼ teaspoon each). Enjoy!
Leftovers will keep in the fridge up to 4 days or frozen 2 months.
Notes
*You want your blender to hold at least 2 liters; if your blender is smaller, you can add to a pot and use an immersion blender or add HALF of everything in blend in batches).