I actually picked this recipe because I wanted to try out my new immersion blender - which I'm loving! So much easier for pureeing soup than transferring hot liquid into the blender and managing to spray myself with it half the time. Plus, it's easy to clean, which is always an improvement in my book. However, you can easily make this soup in the blender as well; just be sure to let the soup cool a bit first.
Butternut Squash-Cauliflower Soup (adapted from Elle's New England Kitchen, original recipe here)
1 head of cauliflower, cut into florets
Olive oilSalt and pepper
2 leeks, white parts and an inch or so of green, thinly sliced and well rinsed
3 large garlic cloves, roughly chopped
20 ounces trimmed and cubed butternut squash (I used frozen, cubed squash)
2 cups chicken broth
1/4 tsp smoked paprika
2 ears corn, kernels cut off
2/3 cup light coconut milk
1. Preheat oven to 400 degrees. Toss the cauliflower with oil, salt, and pepper, and roast until tender.
2. Meanwhile, heat some oil in a Dutch oven or large saucepan. Add the leeks and cook for about five minutes until they start to become tender. Add the garlic and saute for another minute or so. Season with salt and pepper, and add the butternut squash and chicken broth. Bring to a boil, and then simmer until the squash is tender. Puree either with an immersion blender or a regular blender (if using the latter, be very careful!).
3. Add the paprika, corn, roasted cauliflower, and coconut milk, and return the soup to a boil. As soon as it is hot, taste and adjust for seasoning, and then serve.