Butternut squash and cauliflower soup

    1 hour

    Serve this vegetarian butternut squash, cauliflower and sage soup with slices of baked polenta for a very filling and tasty winter dish.

    1 person made this

    Serves: 4 

    • 2 tablespoons extra virgin olive oil
    • 1 shallot, very finely sliced
    • 250g of butternut squash or pumpkin, cubed
    • 1 vegetable stock cube
    • 1.5 litres hot water
    • 1 head of cauliflower cut into florets
    • 3 fresh or dried sage leaves
    • 300g ready made polenta, sliced into 1cm thick slices
    • extra virgin olive oil, for serving
    • grated parmesan for seasoning (optional)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Heat olive oil a large saucepan; add shallot and stir to coat in oil. Add the butternut squash; cover the saucepan and cook for 5 to 7 minutes, stirring often.
    2. Dissolve the vegetable stock cube in 1.5 L hot water. Pour over butternut squash. Stir in cauliflower florets and sage. Cover sausage and simmer soup for 30 minutes or until the butternut squash is soft.
    3. Blend soup until smooth and creamy; season with salt and pepper to taste.
    4. Preheat oven grill; arrange slices of polenta on a foil-lined baking tray and brush a little olive oil on each slice. Cook under hot grill for 5 minutes, or until it is crispy; turn each slice over and brush with a little bit more oil. Cook until slices are crispy on top.
    5. Serve the soup with toasted polenta slices, a drizzle of olive oil and grated Parmesan cheese (optional).

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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