While I like butternut squash, I often find it a little too sweet and cloying in a soup, so I decided to toy around and came up with this recipe. I love the color the squash gives, as well as the texture, but wanted to balance out its flavor to create something hearty, yet appropriate for a cleanse, i.e. dairy and gluten-free. And I refused to accept an end result that was was bland or left me feeling deprived.
Looking in my fridge I found cauliflower and a fennel bulb, along with ginger root. Happily they all worked well together to create something surprisingly delicate and fragrant, yet filling. Try it for yourself and let me know what you think.