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