Butternut, Cauliflower and Asparagus soup recipe

This is a completely new recipe. First you roast about 8 butternut squash after dicing into medium cubes. Then you cover the squash with leftover Cauliflower Soup. Next you add about 1 bundle of asparagus. I use my pencil which makes this easier. Don't forget to trim and if it isn't pencil, chop. I let that simmer for a few minutes.

I then blend, adding vegetable stock as needed. I then add about 1-2 table spoons of Chinese ginger, powdered and nutmeg powdered, to taste. I also season with black pepper and sea salt. Add enough stock to allow the soup to blend. Blend until smooth.

I return the blended soup to a cooking pot and let simmer for about 1/2 hour and serve. This is very complex and yummy.



Here's a little color theory for you. Notice the Day-Glo yellow you get by mixing the orange squash and the burnt umber stock with green asparagus and lightening it with white cauliflower soup?

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