Roasted Squash And Cauliflower Soup

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Nutrition per serving    (USDA % daily values)
CAL
283
FAT
49%
CHOL
11%
SOD
66%

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Ingredients for 4 servings

2 tablespoons oil, plus extra for drizzling

splash white wine or champagne vinegar

2 heads garlic, tops cut off to reveal tips of cloves

1 medium head cauliflower, florets only

1 large leek, white and green parts only, sliced

1 small delicata squash, sliced in half lengthwise, seeds removed, then sliced into 1/4″ half moons (reserve 4 half-rings for garnish)

salt and pepper

2 cups vegetable stock

1 cup water

½ teaspoon fish sauce

2 sprigs thyme, leaves only

1 bay leaf

1 2″-piece Parmesan cheese rind (optional)

salt and pepper for seasoning

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