Squash Soup with Roasted Cauliflower and Lemon oil.

Squash Soup with Roasted Cauliflower and Lemon oil.


Yield: 4 people

Ingredients:

Soup:

1.5 necks of Butternut Squash - Rough Dice
1/2 White Onion - julienne
1/2 Leek - cut into dice (white part only)
4 cloves of Garlic - minced
1/2 cup white wine
1L of vegetable stock - store bought or make your own from squash peels

2 cups of Cauliflower - cut into florets

Lemon Oil:

1 lemon - juice
1/4 cup vegetable oil

Method:

Preheat oven to 400 degrees fahrenheit.

Peel and cut Butternut Squash, using just the neck. Save the bulb for another recipe.Steam the butternut squash for 14 minutes or until tender. If you cant steam the squash, toss in some vegetable oil and salt and roast at 400 degrees fahrenheit for 20-25 minutes depending on size of cuts.

In the mean time in a medium size pot add a touch of vegetable oil and cook over medium heat. Add onions, leeks, garlic when pot is hot. Sauté for 5 minutes then deglaze with wine, reduce until almost fully evaporated. Add the cooked squash and stock. Simmer over medium low heat for 20 mins. Remove from heat and blend in a blender to silky smooth. Season with salt and serve.

While the soup is simmering place your cauliflower in a medium sized bowl. Toss the cauliflower in small amount of vegetable oil and a couple pitch of salt. Lay the cauliflower over a sheet tray lined with parchment paper. Place in oven for 20 minutes or until the cauliflower is golden brown on the outside. Remove and garnish soup.

In a squeeze bottle add the juice of one lemon, 1/4 cup vegetable oil and a pinch of salt. Shake vigorously for 1 minute. Garnish soup.