Spicy Squashiflower Soup via Liz Neves

Source

http://www.gatheringground.nyc/

Ingredients

Display units in Metric

1	medium	pie pumpkin or similar squash, (like kabocha) steamed or roasted (skin on if using VitaMix or equivalent, skin o
1	head	cauliflower roasted
1	small head	garlic roasted
		olive oil for roasting veggies
¹⁄₂		thumb size ginger root fresh (more or less to taste)
		sea salt (to taste)
		ground black pepper (to taste)
		water as needed
		optional toppings: pumpkin seeds apple, shiitake bacon, scallions, or cilantro

Cook all the veggies. You can do this a day or two ahead of time if you wish. You can cook them all together or separately. This is how I do it.

Pumpkin: I cut the pumpkin or squash in half and scoop out the seeds (you can save them to toast or compost). Place the pumpkin halves hollow-side down in a baking dish with an inch and a half of water in it. Bake at 350 for 30 minutes or until the flesh is tender. Check every so often to make sure the water didn’t dry up. Add more if needed.

Cauliflower and garlic: Slice the head of cauliflower into 1-inch thick flat sections (to me they resemble brain scans!). Cover with olive oil, salt and pepper and place on a foil-lined baking pan or cookie sheet. Take the head of garlic and slice just a bit of the top off. Leave the skin on. Cover in olive oil. Place this on the same foil-lined baking pan as the cauliflower. Roast at 400 degrees for 25 minutes or until the cauliflower is tender and the garlic is soft. You may have to yank one of them out if they cook at different rates.

Squeeze the roasted garlic out of its papery skin. Cut all the veggies into chunks a couple of inches wide. Add all of the ingredients, except water, to your blender. We recently invested in a VitaMix in our household. Well worth the investment for a delicious pureed soup like this.

Start your blender on the lowest setting (if it has settings) and slowly pour in water through the top. Keep blending and upping the speed until there is a consistent texture and color throughout. It should have a creamy, silky texture. The amount of water you add will vary depending on how thick you like your soup. I like mine to be just pourable, not soupy thin and not gloppy thick.

Ladle into bowls and add toppings, as desired.

optional accoutrements:

toasted pumpkin seeds

apple, julienned

shiitake bacon

chopped scallions and/or cilantro

Cook all the veggies. You can do this a day or two ahead of time if you wish. You can cook them all together or separately. This is how I do it.
Pumpkin: I cut the pumpkin or squash in half and scoop out the seeds (you can save them to toast or compost). Place the pumpkin halves hollow-side down in a baking dish with an inch and a half of water in it. Bake at 350 for 30 minutes or until the flesh is tender. Check every so often to make sure the water didn’t dry up. Add more if needed.
Cauliflower and garlic: Slice the head of cauliflower into 1-inch thick flat sections (to me they resemble brain scans!). Cover with olive oil, salt and pepper and place on a foil-lined baking pan or cookie sheet. Take the head of garlic and slice just a bit of the top off. Leave the skin on. Cover in olive oil. Place this on the same foil-lined baking pan as the cauliflower. Roast at 400 degrees for 25 minutes or until the cauliflower is tender and the garlic is soft. You may have to yank one of them out if they cook at different rates.
Squeeze the roasted garlic out of its papery skin. Cut all the veggies into chunks a couple of inches wide. Add all of the ingredients, except water, to your blender. We recently invested in a VitaMix in our household. Well worth the investment for a delicious pureed soup like this.
Start your blender on the lowest setting (if it has settings) and slowly pour in water through the top. Keep blending and upping the speed until there is a consistent texture and color throughout. It should have a creamy, silky texture. The amount of water you add will vary depending on how thick you like your soup. I like mine to be just pourable, not soupy thin and not gloppy thick.
Ladle into bowls and add toppings, as desired.
optional accoutrements:
toasted pumpkin seeds
apple, julienned
shiitake bacon
chopped scallions and/or cilantro

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