Acorn Squash & Cauliflower Soup
|October 24, 2013||Posted by Julz under Farmers Market Fresh, Soup|
Food Trend: Squash and Gords, especially prepared in soups, are the cool kids on the block (sic. farmers market stand) during the fall. There are SO many types of squash available, how does one choose what to cook?
Inspiration: It’s been a warm fall in NYC, but the first fall day in NYC with a chill happened to be a Wednesday, my favorite day at the Union Square Greenmarket. I knew I wanted to make some sort of squash soup, so while picking out my squash I laid eyes on the most beautiful and bright orange and green cauliflower. I had to buy it.
Adaptation: The most popular squash/gord soups are Butternut Squash and Pumpkin. I created my own spin by combining acorn squash with the orange cauliflower – the color it produces is incredible. Being health conscious, I used coconut milk instead of cream/butter and the result was a comforting fall soup.
Prep Photos & Tips
Cutting the raw squash is REALLY hard. Make sure you have a very sharp knife. Cut in half first….carefully. Then you can cut horizontally and peel the skin off at this point before you cube the squash. OR – just buy pre-cut squash.
Look how beautiful this Cauliflower is! Clean and break apart cauliflower into medium/small pieces.
I sauteed my squash with garlic, onions, ginger and fresh thyme before adding my stock & Cauliflower. I then gave it a quick bath in white wine too to blend the flavors.
If you don’t have a hand held immersion blender. Go buy one! This photo is blurry because of all the steam from the hot soup. Once the vegetables are soft enough, by using this blender, your chunky soup will become creamy instantly!
To serve, I garnished the soup roasted the green cauliflower (roasted at 400 degrees for about 30 min with EVOO & Salt) and Pomegranate Seeds. Finished the dish with some truffle oil.