Butternut Squash and Cauliflower Soup
Makes 4-6 servings
1 white onion, sliced
4 cloves garlic, minced
1 butternut squash, peeled and cubed
2 potatoes, peeled and cubed
1 head cauliflower, core removed, rough chop
Jacobsen Salt Co. Kosher Sea salt
1 carton vegetable stock
-Heat a large pot over medium/low heat with a generous pour of avocado oil
-Peel and slice onion into half moons, then peel and mince garlic. When the oil is hot — it will shimmer — add in garlic, onions, salt, pepper, ground ginger and ground nutmeg, stirring frequently to prevent burning
-Meanwhile, peel, seed, and dice butternut squash and set aside; peel and cube potatoes and set aside; roughly chop cauliflower and set aside
-Once the onions and garlic are soft and slightly caramel in color, add squash, potatoes and cauliflower to the pot and sauté for roughly 10 minutes. After sautéing, add in vegetable stock, cover and bring the ingredients to a boil, then reduce to a simmer and cook for 30 to 40 minutes, or until very tender
-Allow the soup to cool slightly, then blend in batches. Once puréed, return soup to pot, bring back to temperature, and adjust seasonings to taste.
-Serve in a bread bowl and top with crushed multigrain crackers.