Roasted Squash And Cauliflower Soup

Name: Roasted Squash And Cauliflower Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 medium head cauliflower, florets only; 1 Tbsp white wine or champagne vinegar; 1 small delicata squash, sliced in half lengthwise, seeds removed, then sliced into 1/4? half moons (reserve 4 half-rings for garnish); 1 teaspoons fish sauce; 2 heads garlic, tops cut off to reveal tips of cloves; 1 large leek, white and green parts only, sliced; 2 Tbsps oil, plus extra for drizzling; 1 2?-piece Parmesan cheese rind (optional); 4 servings salt and pepper; 2 sprigs thyme, leaves only; 473 milliliters vegetable stock; 237 milliliters water

You can never have too many soup recipes, so give Roasted Squash And Cauliflower Soup a try. This recipe serves 4. One serving contains 314 calories, 9g of protein, and 8g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. A mixture of vegetable stock, leek, piece parmesan cheese rind, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Autumn. It is a good option if you're following a gluten free and pescatarian diet.