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
butternut squash, cubed
leek, sliced (white and light green)
toasted sesame oil
chicken or vegetable stock
cilantro, for garnish
In This Recipe
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.