Roasted Butternut Squash & Cauliflower Soup

Being 22 is a funny age. Don't you think?

For example, I have a full-time writing job that keeps me busy 40 hours a week. I write about local events, and I like it and take it seriously. But then I'll show up to interview someone for a story and, inevitably, get that look of surprise from the other person. The are-you-really-the-kid-they-sent-to-interview-me? look. The are-you-sure-you're-not-just-the-intern? look.

At 22, I suddenly have two longtime friends — also around my age — who are engaged. Suddenly, all the friends who aren't engaged, but are in relationships, are living with boyfriends (myself included). I always thought this stuff was way, way, way, way off ... but it's already happened.

At 22, I still look about 17. I still have a favorite pair of jeans from high school (although I can't wear them in public, as they're really far too ripped up). I still miss my cat, who still lives in the house I grew up in. I live in the third apartment of my own, but I've never been able to paint and decorate the way I'd love to because I know I'll just be moving in a year or two. You know?

I'm at this weird, on-hold part of my life where I wait for things to fall into place... for that next step, whatever it is.

And you know what? That's okay. While I wait to look a little older and daydream about color schemes for my first real apartment, I'm okay with life being a little up in the air. And that's about as much as I've got sorted out so far.

End soliloquy.

Well, almost. Another part of being 22 is cooking like an adult, 'cause no one else will feed me now. And for that, there is this brilliant soup.

Roasted Butternut Squash & Cauliflower Soup

It seems arbitrary to call this butternut squash and cauliflower soup. It's really a flat-out vegetable soup, but the squash — and the hard apple cider — are the most prominent flavors, and the cauliflower adds the chunky texture.

Don't worry about chopping everything perfectly; it all gets blended at the end, except the cauliflower, which is steamed and added at the last minute.

20 ounces butternut squash (roughly 1/2 squash), cut into large chunks

2 large carrots, peeled and chopped

1 cup cauliflower florets, chopped into small chunks

2 celery stalks, chopped

1 small onion, diced

3 cloves garlic, minced

1/2 cup fresh parsley, chopped

2 and 1/2 cups low-sodium vegetable broth

3 tablespoons olive oil

1 cup hard apple cider, or to taste (you can substitute regular cider or apple juice here, too)

salt and pepper to taste

Preheat oven to 350 degrees.

Put squash in a baking dish and drizzle with 1 tablespoon olive oil. Use your hands to evenly coat the squash in the oil. Put in the oven for roughly 45 minutes, til lightly browned and tender.

Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, celery and carrots, and saute until soft.

Add roasted squash and the garlic, and continue to saute several more minutes.

Deglaze the pan with the cider, stirring well. Add the parsley, and pour in the soup stock. Let simmer 10 minutes.

Meanwhile, steam the cauliflower in a separate pot until tender.

Puree the soup in the blender in small batches (or use an immersion blender if you've got one; wish I did). Return soup to pot to stay warm, then stir in steamed cauliflower for texture. Serve hot.