Roasted Butternut Squash Soup with Zesty Cauliflower Dipping Sticks

Team: Red Team

Host School: Mount Anthony Union Middle School

Age Group: Middle School


Roasted Butternut Squash Soup with Zesty Cauliflower Dipping Sticks

Roasted Butternut Squash Soup

1 large Butternut squash  cut into ½ inch cubes
2 tsp. Lemon pepper
1 tsp. Garlic salt
3 Tbl. Olive Oil
½ tsp crushed red pepper

3 Tbl. Olive oil
1 onion (chopped)
2 large celery Stalks
1 cup of grated carrot
2 cloves of garlic (minced)
12 cups water
1 tsp. Parsley flakes
1 Tbl. bullion paste  
2 tsp. Salt
¼ tsp. Pepper
½ cup grated apple

Zesty Cauliflower Dipping Sticks

1 cup of cauliflower rice (1 small head or ½ of a large head)

2 Tbl. of olive oil

3 eggs

1 cup of rice flour

½ cup of chopped spinach

¼ cup mozzarella cheese

¼ cup parmesan cheese

¼ cup Asiago Cheese

1 clove sauteed garlic

½ tsp. Basil

½ tsp. Salt

¼ tsp. Pepper

Preparation Instructions

Butternut squash Preparation

Cut one large butternut squash into half-inch cubes put in a bowl

Add 3 tbl. olive oil, lemon pepper, and garlic salt

Place on a baking sheet  and cook in the oven at 350 degrees for 30 mins


    Soup stock  Preparation

Put 3 Tbl. olive oil in a large stockpot.

Add onion, celery, garlic, carrot, and apple to the pot and saute for 10 mins.  

Add salt, pepper, and parsley flakes

Add 12 cups of water to the pot and bouillon paste and let it boil rapidly for 20 minutes on high heat.  

Check the Roasted Squash for tenderness, and add to the stock and let boil for 15-20  mins on medium heat.

Remove the stockpot from the heat, and add ¼ tsp. Of crushed red pepper. Use a wand mixer to produce a thick puree.

Zesty Caulifower Dipping Sticks

Wash and cut the cauliflower cut into small stalks

Process the cauliflower slowly in a blender until it looks like rice

Put about and inch of water in a saucepan and in it and set it to boil.

When the water is boiling add the cauliflower and cook for about 5-7 mins

Thoroughly drain the cooked cauliflower by pressing it with a towel. Let cool.

Mince the clove of garlic and saute in a small pan until tender- set aside.

Put 3 eggs and 2 Tbl. of olive oil in it and mix them together with a whisk when it is all mixed together add the cup of rice flour and mix it again with a mixing spoon and when that is mixed add  ½ tsp. of basil ½ tsp. of salt and ¼ tsp. f pepper

When the cauliflower rice is done add it to your mixture in the bowl then add ½ cup chopped spinach,add the cheeses then mix to a soft dough. Press the dough onto a greased (or parchment covered) cookie sheet into a 9 x 13 inch rectangle, about ½ inch thick. Bake in the oven at 375 degrees for a 25-30 minutes until edges are brown.    

Let cool slightly, then cut into sticks app. 1” x 4 “.