Tarla Cuisine

Butternut Squash and Cauliflower Soup

2-1/2 lb. butternut squash

1 - 2 Tbsp. unsalted butter

medium onion, peeled and sliced

1-1/2 tsp. Jerk spice

salt and freshly ground pepper

1 Tbsp. honey or maple syrup

½ tsp. cinnamon

1-lb. head of cauliflower, cut into florets

5 – 6C chicken stock

1/3C heavy cream

1/4C Italian parsley, coarsely chopped or wild arugula, left whole

Preheat oven to 375F.  Cut the butternut squash into 4 pieces, place in a large shallow dish and add 2 cups water.  Roast, cut side down, for 30 minutes.  Remove seeds and scoop out the pulp.  Discard seeds and peel.

Melt one tablespoon butter in a pan, add the onions, Jerk spice, salt and pepper and cinnamon and cook until onions are softened, about 10 minutes.  Add the honey, stir in the squash and cauliflower and toss to coat with onions and spices, adding more butter if necessary.  Add 5 cups of the stock and bring to a simmer.  Cook until vegetables are very tender.

Puree the soup in a food processor or with an immersion blender and return to the pot.  Bring to a simmer, add remaining stock if necessary and the cream.  Season with salt and pepper to taste. 

MAKES:  6 servings