You don’t need pumpkins or squash for a delicious fall soup. Roasted cauliflower, sweet pear and nutty browned butter come together in a silky bowl of guaranteed autumn deliciousness.
Roasted Cauliflower & Pear Soup with Browned Butter
Simple ingredients create a layered, scrumptious experience for your taste buds.
Ingredients:
1 large head of cauliflower, cut into florets
2 ripe pears, peeled and cored, and halved
1 small sweet onion, chopped
3 tablespoons butter
4 cups vegetable or chicken broth
1 tablespoon olive oil
Salt and pepper, to taste
Directions:
Heat oven to 425°F.
Place the cauliflower, pear and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes, until the cauliflower is tender and lightly browned.
Transfer the roasted vegetables and one pear to a large pot. Add the broth and bring to a gentle simmer.
Add salt and pepper to taste.
Cook for 10 minutes.
Chop the second pear into bite-sized pieces.
Once the soup is done, blend it until smooth using an immersion blender. Taste and add more salt and pepper only if needed.
Stir in the chopped pear and simmer for 2–3 minutes, until the pieces are tender but still hold their shape.
Stir in half of the browned butter.
Ladle the soup into bowls and drizzle with the remaining browned butter.
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