Creamy Roasted Butternut Squash and Cauliflower Soup
Yields 4
  1. 3 cups Del MonteⓇ pre-cut butternut squash
  2. 6 cups containers Del MonteⓇ pre-cut cauliflower florets
  3. 1 Del MonteⓇ onion, coarsely chopped
  4. 2 tablespoons olive oil
  5. 1 teaspoon fine sea salt
  6. 4 cups low-sodium vegetable broth
  7. ½ cup canned coconut milk, plus more for serving
  8. 2 teaspoons curry powder
  9. ¼ cup toasted pumpkin seeds
  1. Preheat oven to 425℉.
  2. On a large baking sheet toss together squash, cauliflower, onion, oil, and salt. Spread out in an even layer and roast, without stirring, until vegetables are tender and browned, about 30 minutes.
  3. Transfer vegetables to a large saucepan and add broth, coconut milk, and curry powder. Bring to a boil over high heat, then reduce heat to simmer, partially covered, for 15 minutes.
  4. Use a hand blender to puree soup until very smooth, or puree in batches in a normal blender.
  5. Divide soup among 4 bowls, drizzle with coconut milk, and sprinkle with pumpkin seeds.
Del Monte Fresh Produce N.A., Inc