Tales From The Crisping Drawer: Roasted Cauliflower & Butternut Squash Soup

Last weekend I had one of those moments. You know the one. That inevitable moment we all face from time to time when you open up the refrigerator, slide open the crisper drawer and think “oh [insert possible expletive of choice here] I have to do something with all of this now!”. The fear of veggies going all the way bad is real and it is something we all face at some point. The key is to remain calm and confident and think “I totally got this”.

 

For me, I opened up those little drawers to a cauliflower that had some brown spots (ok A LOT of brown spots), half of a butternut squash, a small onion, a head of garlic and some fresh thyme and sage. There were some other things but for the sake of this blog post not rattling on for days we will save them for another time! Ok, time to get creative.

 

First thought is, I have to doctor this cauliflower. When you have a cauliflower starting to look a little scary, do not cut your losses and toss it, be bold and stand up to it with your mighty vegetable peeler. Go after that thing and lightly scrape all the brown spots off. Ta-da, good as new! While I was working on my patient, I decided I would roast it with the squash and go from there. I broke up the florets, scattered them out on a baking dish and set aside.

 

Next I went after the butternut. I peeled it and cut into 1 inch cubes and put it on the same pan. I turned on my oven to 350 and went back to my veggies. After tossing them in a little olive oil, I sprinkled them with a little salt and pepper to taste and gave them another toss. Then I took my head of garlic and prepared it to be roasted. To do this, you want to trim the top part of the garlic head off to expose the center of of the cloves. Place the garlic cut side up on a square of tin foil and drizzle with olive oil and sprinkle with salt and pepper. Pull all corners of the tin foil up together and twist to close up the garlic. Into the oven my veggies and garlic went for about 35-45 minutes until everything was nice and tender.

 

As I waited, I diced and sauteed my onion and I thought, roasted veggies are good but you know what sounds even better? Soup! I pulled out the fresh herbs and removed them from their stems. I used about 1 1/2 sprigs of thyme and about 3 leaves of sage. Finally my vegetables, which I had proudly saved from the brink of death, were done. I immediately threw them into the blender with the sauteed onion, I squeezed the head of garlic to get all that roasted goodness out, added some bone broth and the fresh herbs and blended away until nice and smooth.

 

**My later thought was that I should have added some cream or coconut cream to make it a little more on the creamy side, but it was delicious nonetheless!

 

I was able to take this soup and pour it into 4 jars to be ready to take with me to work for lunch this week and then freeze the rest for later use. The moral of my story is that it doesn’t take much to 1. Create a super simple and healthy meal, 2. Prep for your week to come, 3. Freeze some for one of those nights when you absolutely can’t even bring yourself to cook and, 4. Save your veggies from the terrible fate of the trash can!

 

Happy cooking ya’ll!

 

Cauliflower and Butternut Squash Soup

 

Ingredients:

  • 1 head of Cauliflower; florets
  • 1/2 of a large(ish) Butternut Squash; peeled and cut into cubes
  • 1 head of garlic; roasted
  • 4 cups bone broth
  • 1 small onion, diced
  • Olive oil
  • Salt & Pepper to taste
  • 1-2 sprigs fresh thyme; removed from stem
  • 2-3 leaves fresh sage

 

 

Instructions:

-Turn on oven to 350

 

-Break cauliflower into florets and chop butternut squash in to 1 inch cubes. Toss both in desired amount of olive oil and salt and pepper to taste and spread onto a baking sheet. Set aside.

 

-Trim off the top of the head of garlic and set it cut side up in the middle of a square of tin foil. Drizzle with olive oil and sprinkle with a little salt and pepper. Close up the tin foil.

 

-Roast your pan of veggies and the foil wrapped garlic for about 35-40 minutes until tender.

 

-Meanwhile, saute the diced onion in 1 tsp olive oil until soft and translucent. Set aside until roasted veggies are finished.

 

-Take all veggies (squeeze the garlic out of its casing) and add remaining ingredients into a blender (or into a large pot if using an immersion blender) and blend until smooth!

 

-Serve warm. ENJOY!

 

2 Comments
  • Crystal Mays
    Reply

    Molly!! Your recipe sounds delicious.
    I had a similar experience today with a CSA box of several week old root vegtables that we had stored in the garage and various abandoned veggies in the crisper. Carrots, beets, onions, celeriac, sweet potatoes, garlic, cabbage. I threw everything that would remotely go together in this soup. Some bone broth, coconut milk, ginger and rosemary. I roasted the veggies minus the cabbage and onions and then roughly blended it all together. It’s a funny pinkish color because of the beets.
    Here’s to saving the veggies from an unfortunate death!!

    February 28, 2017 at 6:47 am
  • Rene McKenzie
    Reply

    Awesome Molly. Thank you for the recipe!

    March 1, 2017 at 3:41 am

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