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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
- 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.