BUTTERNUT SQUASH SOUP with Cauliflower and Sage

     It was another beautiful sunny fall day after a week long deluge of torrential rain here in Nova Scotia.  After a long day hanging out with my wee one, I really craved a comforting bowl of soup.  The cauliflower in the fridge was begging me to get creative with it, so this is the soup I came up with.  It is going to taste great with a salad chock full of homegrown sprouts and some warm rye sourdough bread dripping with butter.

BUTTERNUT SQUASH SOUP with Cauliflower and Sage

3 cups diced and peeled organic butternut squash

4 cups chopped organic cauliflower

1 large organic onion, chopped

4-5 cloves organic garlic, chopped

2 Tbsp organic butter

2 tsp dried organic sage leaf, or 2 Tbsp fresh organic sage, minced

3-4 Tbsp organic white/mellow miso paste

sea salt and pepper to taste

enough organic chicken or vegetable stock to cover the vegetables ( or use water )

Method:  Heat a large soup pot over medium low heat.  Melt butter and saute the onion until soft.  Stir in the garlic, sage, squash and cauliflower.  Add enough stock to just cover the vegetables.  Bring to a boil, adding some salt and simmer until soft.  Dilute the miso with a ladleful of stock, then stir into the pot, being sure not to boil it to.  Using a blender, puree the soup and thin with more stock if soup is too thick.  Season to taste with sea salt and pepper.  Serve with a dollop of yogurt if desired.