Roasted Butternut Squash and Cauliflower Soup with Lardons

Preheat oven to 325ºF.

Peel squash with a heavy-duty vegetable peeler or a decent knife, if you are feeling agile. Cut squash into quarters. Cut cauliflower into 1-2″ pieces. Smash garlic (after peeling). Put all of this into a large bowl. Toss well with olive oil, salt, pepper, and fresh herbs. Be careful when adding rosemary, as it dominates in a dish. Put the mixture into one or two rimmed baking trays, making sure that it’s in a single layer.

Roast vegetables in the oven at 325ºF until rather soft. This may be 40 minutes to 60 minutes, depending on moisture and size of vegetables. Rotate the pans and test for done-ness after 30 minutes, and keep an eye on them. The cauliflower will undoubtedly be finished first, so you may want to remove it earlier. When sufficiently soft and fork tender, remove everything from oven.

If using a blender, let the mixture cool thoroughly first before putting it into the blender and pureeing it. If using a food processor you can process it as is.

If you are waiting for it to cool, it’s an ideal time to cook your lardons or bacon in a skillet on medium-low heat until crispy.

Add enough water to the squash mix to thin it to a desired consistency; however you like your soup. I like mine thin with a creamy mouthfeel. Play around! You may, in fact, add vegetable or chicken stock, or even milk if desired. I don’t personally believe it needs it.

When puree has the correct consistency, put it in a saucepan on the stove top and reheat, adjusting seasoning and adding vinegar as needed.

Garnish with cooled lardons, and if desired, a dab of creme fraiche or yogurt.