Gingered Butternut Cauliflower Soup

October 14, 2012
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
  • Pinch salt
  • 4 sprigs cilantro, for garnish
In This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. With an immersion blender or regular blender, blend until smooth. Add the cream and blend until mingled. Garnish with cilantro or croutons.

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