Roasted Cauliflower and Butternut Squash Soup

When @haleyivers reminds you that gorgeous, gorgeous girls love soup, you get your happy hiney to the store to get ingredients for this quick and easy bowl of goodness topped with crunchy homemade croutons. 

Because yes.

Gorgeous, gorgeous girls do love soup.

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here’s what you’ll need

• 1 head of cauliflower, cut into steaks

• 1 butternut squash, peeled, seeded and cut into slices

• 1 onion, quartered

• a head of garlic

• a handful of thyme

• extra virgin olive oil

• 4 cups chicken stock

• 1 can coconut milk

• a loaf of crusty bread

• salt

• pepper

• garlic powder

• sriracha

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here’s what you’ll need to do

Preheat oven to 400 degrees.

Cube bread and toss with olive oil on a sheet tray.
Sprinkle with salt, pepper and garlic powder before popping in the oven for 10 to 15 minutes – making sure to flip every 5 minutes until golden, brown and delicious.
Remove bread from oven and set aside to chillax while you make the soup.

Throw your cauliflower, squash, onion and garlic cloves on a sheet tray.
Toss with olive oil and sprinkle with salt, pepper and thyme.
Roast for about 30 minutes, flipping the veggies halfway through.

Once your veggies look nice and roasty, pop them into a deep pot and add your chicken stock and coconut milk.
Season generously with salt and pepper and bring to a simmer.

Once soup is heated through and your veggies are fork tender, puree everything with an immersion blender until creamy.
Taste for seasoning.
Add salt and pepper if needed. (It’ll need it. A lot of it.)

Fill a bowl, top with Sriracha, sprinkle with croutons and grated sharp white cheddar.

Enjoy!