The donations are rolling in for the 2019 edition of From Scratch Cooking, our annual gluten-free and dairy-free e-cookbook for charity. We are certainly on our way to raising $15,000 for Organics 4 Orphans – thank you to those who have already bought a copy. As you know, we donate 100% of your purchase!
Today, we want to share one of the From Scratch Cooking recipes with you. It’s a comforting roasted butternut squash and cauliflower soup from Culinary Nutrition Expert Melissa Torio.
Melissa is a fermentation expert who teaches local fermentation and nutrition workshops, and shares creative and delicious recipes on her blog, and has a line of reusable food wraps that she sells online and at markets in the Toronto area. She’s also one of our amazing program coaches in the culinary nutrition expert program.
Like all of the recipes in From Scratch Cooking, this squash and cauliflower soup is gluten-free and dairy-free without sacrificing a luxurious and creamy texture. It’s family-friendly, easy to make and is a great recipe for meal prep and batch cooking. You can roast up the veggies ahead of time if needed, then blend and heat before serving, or make a huge batch and freeze some for later. Either way, this one’s a winner!
For more fantastic recipes like this, get your copy of From Scratch Cooking 2019 Edition, which is only available for a limited time. Pay-what-you-can pricing begins at $15. If purchasing the book isn’t possible for you at this time, then please take the time to share this post! Every little bit helps.
Serves: Serves 6
- 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)
- 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.
- Meanwhile, in a large pot, warm the broth or water on medium-low heat, while the vegetables are in the oven.
- After the vegetables are done roasting, take them out of the oven. Carefully add them to the soup pot. Add salt and mix well.
- 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.
- Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!