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Ingredients

3 pounds butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces 1 head cauliflower, broken into florets 2 tablespoons olive oil, or as needed salt and freshly ground black pepper to taste ¼ teaspoon curry powder 1 onion, cut into large chunks 3 cloves garlic, peeled 4 cups chicken broth 1 cup half-and-half ½ cup cooking sherry 4 tablespoons crumbled goat cheese 4 tablespoons crumbled cooked bacon

Nutrition Info

225.6 calories carbohydrate: 31.1 g cholesterol: 19.5 mg fat: 9.2 g fiber: 5.7 g protein: 7.3 g saturatedFat: 3.7 g servingSize: - sodium: 861.3 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 450 degrees F (230 degrees C).
Combine butternut squash, cauliflower, and olive oil in a bowl and toss to combine. Spread out onto 1 or 2 baking sheets and season with salt, pepper, and curry powder. Add onion and garlic.
Toast in the preheated oven until vegetables are fork-tender and tips are crispy brown, about 20 minutes.
Add roasted vegetable mixture to a blender in batches with small amounts of chicken broth, blend until smooth. Transfer pureed vegetables to a large pot. Pour in remaining chicken broth. Season with additional salt, pepper, and curry powder to taste. Pour in half-and-half and sherry. Heat over medium heat until soup is hot, but do not allow to boil.
Ladle soup into bowls and top with goat cheese and crumbled bacon.

8 servings

Warm and creamy with just enough spice. Perfect for those cold winter evenings.