Thanksgiving is right around the corner, and we’ve all got menu planning on our brains. We wanted to share a recipe that Allie recently wrote which highlights some of the season’s tastiest produce. It can be dished out into tall shot glasses and served as a passed appetizer, or plated individually and served to guests as a starter at the table. Either way, this beautiful and hearty soup will be sure to impress your guests and whet their appetite this holiday season.
Makes 8 Starter Sized Portions
- 1 head cauliflower
- 2 large sweet potatoes, peeled
- 2 Tablespoons + 1 Tablespoon + 1 teaspoon salt, divided
- 4 Tablespoons olive oil
- 2 large yellow onions, diced
- 4 Tablespoons + 1 Tablespoon of butter, divided
- 6 cups chicken or vegetable broth
- 1 teaspoon cumin, toasted and ground
- 1 rounded Tablespoon ginger powder
- ½ cup whole pecans (optional)
- 1/8 teaspoon cinnamon (optional)
- Preheat oven to 400 degrees
- Place a large roasting pan in the oven as it preheats – this will give the vegetables a nice golden sear when they are added to the hot pan
- Break off the cauliflower florets from the core and place in a large bowl
- Cut the peeled sweet potatoes into wedges of ½ inch thickness. Add to the bowl with the cauliflower florets
- Toss the prepared vegetables with the 2 Tablespoons salt and 4 Tablespoons olive oil to coat
- Carefully add the vegetables to the pre-heated roasting pan, stirring quickly to evenly distribute the pieces
- Roast for 30-40 minutes, stirring once halfway through, until the pieces are lightly browned and soft
- When you are 20 minutes into the roasting of the vegetables, heat an extra large pot over medium heat and add the 4 Tablespoons of butter
- Next add the diced yellow onions and 1 Tablespoon of salt
- Sauté the onions until they become translucent
- When the vegetables are finished roasting, carefully add them to the large pot
- Pour in the chicken or vegetable broth, adding enough to cover the vegetables by ½ inch. Bring to a boil and then lower to the heat to a simmer.
- Simmer for 20-30 minutes, until the vegetables are soft and falling apart.
- Puree the mixture with an immersion or standard blender, adding more broth if necessary to achieve desired consistency.
- If you’re using a standard blender, work in batches ~ only filling the blender hallway as the hot liquid will expand while you’re pureeing the soup.
- Season with the cumin, ginger and additional salt to taste
- Meanwhile, toast the whole pecans until fragrant, then immediately toss with the additional Tablespoon of butter, ½ teaspoon salt and 1/8 teaspoon cinnamon. Once they’ve cooled, chop finely
- Transport soup to serving bowls, garnish with a small amount of pecans and dish up hot.