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Vegan Delicata Squash Blended Soup

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Prep Time 15 mins
Cook Time 40 mins
Course Soup

Ingredients
  

  • 1 whole delicata squash medium size
  • 1 whole cauliflower small
  • 1 tbsp olive oil plus more for coating squash and cauliflower
  • 3 whole carrots
  • 1 whole sweet or yellow onion
  • 3 cloves garlic
  • 1 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp lemon pepper optional
  • 1 pinch fennel
  • 1 carton Veggie broth
  • 1/2 cup fried onions for garnish optional

Instructions
 

  • Preheat your oven to 400 F
  • Cut the squash and cauliflower into quarters. Scoop the seeds and pulp out of squash.
  • Cover the squash and cauliflower in olive oil and massage thoroughly into all crevices.
  • Place cauliflower and squash, skin side up, on a tray and roast in the oven for 40 minutes.
  • Meanwhile, sauté onions and carrots in a your soup pot with 1 tbsp olive oil. Add garlic, rosemary, thyme, lemon pepper, fennel, and salt. Cook until onions begin to turn translucent and carrots are soft.
  • Add squash and cauliflower to the pot with your sautéed veggies. You’ll know they’re done roasting when the cauliflower starts to turn golden brown and the squash cuts like butter.
  • Add your entire carton of veggie broth.
  • With an immersion blender, or a regular blender, blend together broth and veggies until smooth. Add salt to taste.
  • Scoop into bowls and add fried onions as a topping (optional but delicious and adds great texture!).