Curried Butternut Squash and Cauliflower Soup - Master recipes

Name: Curried Butternut Squash and Cauliflower Soup - Master recipes
Ingredients: Butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces - 3 pounds; Cauliflower, broken into florets - 1 head; Olive oil, or as needed - 2 tablespoons; Salt and freshly ground black pepper to taste - 2 tablespoons; Curry powder - ¼ teaspoon; Onion, cut into large chunks - 1; Garlic, peeled - 3 cloves; Chicken broth - 4 cups; Half-and-half - 1 cup; Cooking sherry - ½ cup; Crumbled goat cheese (Optional) - 4 tablespoons; Crumbled cooked bacon (Optional) - 4 tablespoons

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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,...

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Ingredients

Butternut squash - halved, seeded, peeled, and cut into 3/4-inch pieces - 3 pounds
Cauliflower, broken into florets - 1 head
Olive oil, or as needed - 2 tablespoons
Salt and freshly ground black pepper to taste - 2 tablespoons
Curry powder - ¼ teaspoon
Onion, cut into large chunks - 1
Garlic, peeled - 3 cloves
Chicken broth - 4 cups
Half-and-half - 1 cup
Cooking sherry - ½ cup
Crumbled goat cheese (Optional) - 4 tablespoons
Crumbled cooked bacon (Optional) - 4 tablespoons