Roasted Cauliflower, Cheddar and Squash Soup Recipe

Ingredients

• 2 cups frozen cauliflower florets
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 medium red onion, diced
• 5 tablespoons unbleached all-purpose flour
• 5 cups chicken or vegetable broth
• 1 cup very sharp cheddar cheese, shredded
• 1/2 cup cooked butternut squash
• 1 tablespoon worcestershire sauce
• 1 tablespoon flat-leaf parsley, roughly chopped