Nothing warms your tummy in the winter like a big bowl of soup. Thick and creamy in texture, this bisque-style potage is a true showstopper, perfect for any cold-weather meal. Whether presented as an elegant first course, hearty luncheon entree, or main dish supper soup, the butternut squash assures a velvety consistency and buttery taste, while steamed cauliflower made smooth in the blender, stands in for cream. Deeee-licious!
Makes 6 to 8 servings
• 6 cups cubed butternut squash (1-inch cubes)
• 4 cups cauliflower florets
• 1/2 cup chopped onion (about 1 small onion)
• 1 teaspoon Italian or all-purpose seasoning
• 2 apples, peeled and chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 2 1/2 cups vegetable broth, plus more as needed
• 2 tablespoons maple syrup
1. Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 inches of cold water then add the squash. Cover, bring to a boil, and steam for 7 minutes. Add the cauliflower and onion. Sprinkle with the Italian or all-purpose seasoning and steam for 20 minutes or until the squash and cauliflower are both very soft.
2. Put the squash mixture in a large bowl. Let cool for 15 minutes. Add the apples, cinnamon, ginger, and salt and stir to coat. Put half of the mixture in a blender. Add 1 1/4 cups vegetable broth and 1 tablespoon maple syrup and process until smooth. Pour into a soup pot. Put the second half of the squash mixture in the blender. Add the remaining 1 1/4 cups vegetable broth and 1 tablespoon maple syrup, and process until smooth. Add to the soup pot, and then stir the two batches together. If the soup seems too thick, add more vegetable broth to taste. Put the pot over medium-low heat, cover, and simmer, stirring often, until heated through, about 10 minutes. To serve, ladle the soup into bowls.
3. This soup may be made up to 24 hours ahead of time. If making in advance, let the soup cool after blending, then pour the cooled soup into an airtight container and refrigerate (see note).
Chef’s Note: To reheat the soup, pour it into a pot. If soup seems too thick add more vegetable broth, to taste. Cook for about 15 minutes over medium-low heat, stirring often, until heated through.
Laura Theodore is a 2014 TASTE award-winning television personality, radio host, vegan chef, cookbook author and recording artist. She is author of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites and Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is the on-camera host, writer and co-producer of the popular cooking show, Jazzy Vegetarian and hosts the weekly podcast radio show, Jazzy Vegetarian Radio.
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