This delicious vegan squash and cauliflower soup is so easy to make: the vegetables are simply roasted then blitzed for a heavenly creamy finish.
Preheat the oven to 390°F
Remove any very damaged or tough looking leaves from the outside of the cauliflower and trim the very end of the stalk. Then roughly chop the rest of the cauliflower – stem, leaves and all – and put into a large roasting tray.
Peel and deseed the squash then cut into bite-sized chunks. Add these to the roasting tray with the onion, whole garlic cloves, and chopped sage. Trickle over the oil, season with salt and pepper and stir well.
Roast for about 45 minutes until the vegetables are soft and nicely caramelized, stirring halfway through. Make sure there’s some good color on the cauliflower especially – this adds to the flavor of the finished soup
You now need to purée the soup with the hot veggie stock. There’s a lot of vegetables here, so do this in two batches: blitz half the veggies with half the stock in a blender until smooth then pour into a large saucepan; repeat with the rest of the veggies and stock.
Once the two batches are reunited, you may want to add a touch of hot water to thin the soup a little. Taste and add more salt and pepper if needed, and reheat if necessary.
Ladle the soup into warmed bowls, splash some balsamic onto each serving then add a little finely ribboned sage, ground pepper and a few grains of flaky sea salt.