Serves 4 or 5
2 Tbsp. ghee
1 1/2 lbs (about 1 medium) butternut squash, peeled, seeded, and cubed
1 medium head of cauliflower, cored, stems removed, and cut into florets
1 yellow onion, sliced
1/4 c. white wine or apple juice
4 c. beef stock
2 c. water
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. pepper
8 bacon strips
In a stockpot, melt the ghee over medium heat.
Add the squash, cauliflower, and onion and cook until slightly softened, stirring occasionally, about 8 minutes. Add the wine to deglaze the pan. Simmer for 3 minutes. Add the stock and water and bring to a boil over high heat.
Reduce heat to medium-low and cover. Simmer for 60 minutes or until all the veggies are really soft.
Use an immersion blender, or a blender (in batches) to puree the soup until smooth. Season with salt and pepper, and continuing simmering the pureed soup as you prepare the bacon.
Fry the bacon until crispy, and drain on paper towels. Serve the soup with the crumbled bacon on top.
Notes: We haven't tried this yet.