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Roasted Squash and Cauliflower Soup

Roasted Cauliflower Squash Soup 1
With the explosion of farmers’ markets and their fresh from-field-to-market produce has come another amazing benefit: variety.

I’m certain that location has something to do with it, and that some of you have already been enjoying access to unusual produce for years. But here in the Midwest, if you wanted, say, funky, painfully delicious heirloom tomatoes in every color of the rainbow (and I did), you had to grow your own (so I did. And still do).

But today, I can find heirloom and antique varieties every day of the week. And even just the old-school produce that Kroger has only recently started to carry (in response, I’m certain, to farmers’ markets chipping away at their bottom line with their gorgeous open-air displays of the season’s best fruits and vegetables — something fluorescent lights and fake turf displays just can never duplicate).

One recent find that I’m absolutely tickled pink over is the delicata squash. A smallish squash, long and narrow like an overgrown cucumber, only pale yellow with dark green or orange stripes, it has the sweet flesh of its winter squash brethren, with one distinct advantage: you don’t have to peel it. Remove the seeds yes, peel no. Woo hoo! Super easy squash soup, here I come.

Roasted Cauliflower Squash Soup 2

Of course, I had a complete [headdesk] moment when, after reviewing my photos of the soup, I realized I hadn’t taken a picture of the squash itself. Cauliflower, garlic and leeks (pulled fresh from SoupAddict’s own garden), cheeeyeck. Pretty little delicata squash. D’oh! Although you can see a bit of the squash used as a garnish in the first and third photos.

Roasted Cauliflower Squash Soup 3

This soup is proof that not all soups need to be hovered over on the stove. The vegetables roast hands-off in the oven, while a simple stock warms on the stove. Whirl it all together, and you have a lovely, savory first-course soup with the best flavors of Autumn.

Roasted Cauliflower Squash Soup

Prep Time: 20 minutes
Cook time: 40 minutes

Yield: 4 first-course servings, or 2 generous main meal servings

2 tablespoons oil, plus extra for drizzling
splash white wine or champagne vinegar
2 heads garlic, tops cut off to reveal tips of cloves
1 medium head cauliflower, florets only
1 large leek, white and green parts only, sliced
1 small delicata squash, sliced in half lengthwise, seeds removed, then sliced into 1/4″ half moons (reserve 4 half-rings for garnish)
salt and pepper
2 cups vegetable stock
1 cup water
½ teaspoon fish sauce
2 sprigs thyme, leaves only
1 bay leaf
1 2″-piece Parmesan cheese rind (optional)
salt and pepper for seasoning

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil sprayed with non-stick spray

Drizzle olive oil over garlic heads and season with salt and pepper. Wrap in foil and place in oven (they can sit right on the rack).

Meanwhile, in a large bowl, whisk 2 tablespoons olive and vinegar. Add cauliflower, leeks, and squash slices. Toss to coat well. Spread out vegetables on the baking sheet. Season with salt and pepper. Place in oven and roast for 30 minutes.

While vegetables roast, heat stock and water in a medium pot over medium heat. Add fish sauce, thyme, bay leaf and cheese rind. Simmer on low until vegetables are finished roasting. Taste, and add salt, if necessary. It should be flavorful.

Scoop half of the vegetables into a food processor or blender. Unwrap one garlic head and squeeze cloves on top of the vegetables (discard the skins). Add half of the stock mixture. (Make sure you don’t exceed the capacity of your machine. If necessary, split into 3 batches.) Blend until the soup reaches your desired texture (longer, for a very smooth result). Repeat until all batches (plus the other head of garlic) are processed.

Ladle into serving bowls and top with delicata rings.

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Sunday 11th of November 2018

Just followed the recipe barring a few substitutions. Couldn’t find Delicata so i just used yellow crookneck squash. I also added two turnips...I just wanted to. Didn’t have a rind either. At first taste, the flavors were a little too strong for me. So I cut it with a can of coconut milk. Then I sprinkled a little Parmesan cheese. What a fantastic flavor! I’m gonna try this recipe again without the substitutions, but I’m still pretty pleased with the way this one tastes.


Tuesday 13th of March 2012

we made this last night & it was delicious. we did not do the blending step, i was too lazy and i wanted to eat each veggie whole... still, very tasty.

thanks so much for posting the recipe.


Friday 4th of November 2011

Made this last night and it was excellent! Added a little curry powder to the leftovers, reblended and bringing it for lunch today. Great way to get your veg!

Lauren @ hey, who cut the cheese?

Tuesday 1st of November 2011

I have a newly-found love for roasted cauliflower, so this soup sounds perfect! Great on a cool fall day. Thanks for sharing it!


Tuesday 1st of November 2011

I don't think there is a better tasting soup than one with cauliflower in it. I'm definitely saving this recipe and making it once the cold air hits (come on, Southern California! Help me with some soup weather, will ya?!)