Hearty Squash & Cauliflower Soup

This soup has everything that I adore about soup season all wrapped into one delicious package. It's quick and easy with minimum clean up (one pot, as we do), super nutritious, and most importantly: it's creamy and dreamy and delicious.

I mean seriously, look at these gorgeous nutrients all packed into this pot:

As you can see, in addition to the cauliflower and squash this soup is jam packed with green herbs. I am a little bit obsessive when it comes to herbs - it's my absolute favourite way to infuse extra flavours into any dish while also adding all kinds of vitamins, it's a win-win!

I know you're probably thinking "'squash' is a vague term, what kind did you use?" and the answer is....it's complicated. I was given a gigantic squash that appeared to be a zucchini from someone's garden, but when I cut it open it was orange like a pumpkin inside! After doing a bit of research I discovered that it was a mature zucchini, aka a marrow. Apparently, when they are left to grow for a long time, the flesh of a zucchini turns orange and it turns into a different type of squash altogether. The consistency was actually closer to a pumpkin than to that of a zucchini.

^My mature zucchini. It doesn't have time for your drama.

Does this mean that I expect you to wait for the zucchini in your garden to turn into a marrow to make this recipe? Of course not. As usual, this recipe is flexible - regular zucchini, butternut squash, acorn squash, or pie pumpkin can all be used here. I have made this recipe with regular zucchini before, and the result is equally as delicious although the colour of the soup was just a bit more green.

Ideally, you should use an immersion blender for this recipe. It's just so convenient! This way everything stays in one pot with no fuss. If you don't have an immersion blender, I highly recommend getting one - a cheap one will work just as well as a fancy one for our purposes. If you still aren't sold, you can use a traditional blender to blend the soup in batches if you don't mind the extra hassle. A third option would be to use a potato masher and to mash everything together to the best of your abilities, but this will result in a less smooth, more "rustic" texture.

Serves: 6

Prep Time: approx 15 mins

Cook Time: approx 45 mins

What you need:

• ¼ cup butter

• 1 yellow onion, diced

• 2 cloves garlic, diced

• 2 tbsp apple cider vinegar

• 8 cups chicken broth (or vegetable both to make vegetarian)

• 6-7 cups squash, cubed (flesh only) – I used a mature zucchini (aka a marrow), but you can use regular zucchini, butternut squash, acorn squash, or even pie pumpkin. Did your neighbour give you a massive squash from their garden and you have no idea what it is? Throw it in there!

• 1 head cauliflower, cut into pieces roughly the same size as the squash

• 1 bunch parsley, roughly chopped

• 1 bunch sage, roughly chopped

• 1 bunch oregano, roughly chopped

• ¾ cup grated parmesan cheese

• ¾ cup half & half cream (add more or less to taste)

• salt & pepper to taste

What you do:

1. Place a large pot or Dutch oven on the stovetop and melt the butter over medium heat. Add the onion, and fry for approx 10 mins until translucent. Add the garlic and cook until very fragrant, 1-2 more mins.

2. Use the apple cider vinegar to deglaze the pan, and then add the broth, squash, cauliflower, herbs, and plenty of salt & pepper.

3. Turn the heat up to high and bring the contents of the pot to a near boil before reducing the heat again and covering. Allow to simmer for approx 25-30 mins until the veggies are very tender.

4. Remove from heat, and blend with an immersion blender until completely smooth. If you don't have an immersion blender, see options above.

5. Return the pot to the stovetop over medium heat and stir in the parmesan and half & half until well combined. Add more salt & pepper to taste. Serve with crusty bread or garlic bread – enjoy!