There is a great farm stand every Thursday near my wife's office. She stops by and brings me things to cook with. Last week she came home with a bag of rainbow cauliflower. I had never seen red or orange or purple or green cauliflower before. We are planning on using a bunch on a home-made pizza later tonight, but this afternoon I decided to combine the orange cauliflower with butternut squash to make soup. Nothing beats the subtle heat of a jalapeño pepper so I threw some in too! The brown sugar balanced nicely off the heat.
2 TBSP vegetable oil
1/2 cup onion, diced
2 cloves of garlic, chopped
1 carrot, peeled and sliced
1 rib of celery, chopped
1/4 tsp Caraway seeds, crushed with mortar and pestle
1/2 jalapeño pepper, seeded and diced
1 1/2 TBSP brown sugar
3 cups of cubed butternut squash
2 cups of orange cauliflower
1/4 cup dry, unoaked white wine
4 cups vegetable stock
1 cup water
salt & pepper
- Heat the oil in a large pot on medium-high heat until shimmering. Add the onion and garlic and cook for about 6 minutes, until the pieces start to brown.
- Add the carrot, celery, Caraway seeds, jalapeño and brown sugar. Stir to combine and cook for 5 minutes.
- Add the squash and cauliflower. Stir to combine and cook for 5 minutes.
- Add the wine, stock and water. Bring to boil, turn heat down to medium and simmer for 25 minutes.
- Remove from heat and puree. Salt and pepper to taste.