Gingered Butternut Cauliflower Soup

By Katey501 • October 14, 2012 • 0 Comments

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Author Notes: This is what happens when the temperatures finally dip below 80 in Los Angeles and it rains. It brings out the Fall in me. - Katey501

Serves 4

2 cups butternut squash, cubed
4 cups cauliflower florets
1 leek, sliced (white and light green)
1/4 teaspoon ginger, ground
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon butter
4 cups chicken or vegetable stock
1/4 cup mirin
1 teaspoon ginger, grated
1/4 cup heavy cream
pinches salt
4 sprigs cilantro, for garnish

Pre-heat oven to 350 degrees. In a bowl, toss the cauliflower and squash with the ground ginger, a tablespoon of the olive oil, and sesame oil. Place in a baking dish and roast until tender, 25-30 minutes.
In a stock pot over medium heat, warm the remaining olive oil and butter until melted, add the leeks and cook until translucent, about 5-7 minutes.
Add the grated ginger and stir. Mix in the squash, cauliflower, stock, a pinch of salt, and mirin. Stir. Allow to simmer for 25-30 minutes.
With an immersion blender or regular blender, blend until smooth. Add the cream and blend until mingled. Garnish with cilantro or croutons.