Roasted Butternut Squash-Cauliflower Soup
1 butternut squash, cut in half and seeds removed
1 head cauliflower, cut into florets
Salt and pepper
1 onion, chopped
2 carrots, chopped
1 celery rib, chopped
1 garlic clove, minced
1 tsp. herbs de Provence
6 cups chicken broth
1/4 cup half-and-half
1. Place squash and cauliflower on aluminum foil-lined baking sheets. Drizzle with olive oil, and sprinkle with salt and pepper.
2. Bake at 400° for 20 minutes or until squash is softened. Remove from oven, and allow to cool slightly.
3. Sauté onion and next 2 ingredients in hot oil 10 minutes. Stir in garlic, and sauté for 1 minute. Stir in herbs de Provence and chicken broth. Remove skin from squash, and cut into chunks. Add squash and cauliflower to broth mixture. Cook, stirring occasionally, 15 minutes. Use an immersion blender to puree mixture. Stir in half-and-half, and cook 5 more minutes.