Roasted Butternut Squash and Cauliflower Soup with Lardons

I used to hate squash. All sorts. Mushy, sweet and savory, earthy—it scared me as a child. It's only been in the last year that I've been challenging myself to branch out and reconsider my distaste for root vegetables and winter foods. I tried unsuccessfully for a while—and then I found the majesty that is the sweet potato.
Cue angelic choir sample.


And coconut-pumpkin soup with ginger. And turnips, for gawd's sake. TURNIPS. Then parsnip mashed potatoes—this year, it's on. I pledge to make delicious masterpieces from acorn squash. Spaghetti squash. Hubbards. Kabocha. Maybe even rutabagas. Also, who actually knows how to spell rutabagas on the first try? Kudos to you then, my friend.



I've always loved cauliflower. My sweetheart does not always, or even often. It's a challenge for me, then, to pick the smallest possible crown of cauliflower (an amount I can consume myself before it turns) or to put it into dishes he will enjoy.
You could certainly make the soup sans cauliflower, or maybe with another root vegetable. I really enjoy the peppery element cauliflower adds--but I'm also a lover of cabbage, so take that how you may.
Let's talk about toppings and garnishes. This is where you may get creative. Lardons. Crispy-like. When will you go wrong with pork, I ask?
Herbs—parsley, chives, or a chiffonade of sage. Creme fraiche, thin yogurt or soured cream, if you enjoy that. But mostly for pretty.

We devoured our soups with a side-salad of spring greens, walnuts and beets, lightly dressed with aged sherry vinegar and topped with shaved parmesan and freshly cracked pepper. A great counterpart!
You may find this recipe to be more general and less precise than some previous. Soups do not need precision so much as finessing, in my opinion. Let the food talk to you; adjust where you need a change. It's a great opportunity for learning.

Tool recommendations: a decent blender, food processor, or better yet (wish I owned one) a good stick blender. Oh, and enough sherry or ale to hold you over in the roasting, cooling, and pureeing processes.

Roasted Butternut Squash and Cauliflower Soup with Lardons

Ingredients

• 1 two pound butternut squash
• 3/4 c. roughly chopped cauliflower
• 4 cloves garlic
• fresh herbs: thyme, rosemary, and sage
• extra virgin olive oil
• kosher salt
• freshly ground pepper
• water, as needed
• lardons or bacon
• sherry vinegar

Method:

1. Peel squash with a heavy-duty vegetable peeler or a decent knife, if you are feeling agile. Cut squash into quarters; cut cauliflower into 1-2" pieces.
2. Smash garlic (after peeling).
3. Toss well with olive oil, salt, pepper, and fresh herbs. Be careful when adding rosemary, as it dominates in a dish. A couple leaves sage, a couple sprigs thyme, and a 1/2" piece of rosemary should be more than enough.
4. Roast in an oven at 325 until rather soft. This may be 40 minutes to 60 minutes, depending on moisture and size of vegetables—rotate and test for doneness after 30 minutes, and keep an eye on them. The cauliflower will undoubtedly be finished first, so you may want to remove it earlier.
5. When sufficiently soft, remove everything from oven
6. If using a blender, let cool thoroughly, lest you explode the top off the blender and singe your entire upper body with startlingly hot squash chunks. If using a food processor or stick blender, you may feel comfortable pureeing as is.
7. If waiting for it to cool, it's an ideal time to cook your lardons or bacon on medium-low heat until crispy.
8. Add enough water to squash mix to thin it to a desired consistency—that is, how you like your soup. I like mine thin with a creamy mouthfeel. Play around! You may, in fact, add vegetable or chicken stock, or even milk if desired. I don't personally believe it needs it.
9. When correct consistency, put in saucepan on stovetop and reheat, adjusting seasoning and adding vinegar as needed. Alternatively, just add enough water to create a soup base, then add liquid when you bring it up to temperature. This way you can also use the base as a starter for sauces!
10. Garnish with cooled lardons, and, if desired, a dabble of creme fraiche or yogurt.