Butternut Squash:

1. Slice and remove all of the seeds from your squash. Drizzle with olive oil and salt and place face down on a baking sheet. Roast in the oven, making sure to over cook your squash until super soft.
2. Remove skin and place cooked squash in a blender; adding just enough heavy cream to get it to start blending.
3. Once the mixture starts to smoothen out and get hot; drop in a couple of tablespoons of cold butter.
4. Pour into a bowl sitting in an ice bath and stir until cold.

Cauliflower:

1. Chop your cauliflower and place into a medium-sized sauce pot. Add in a couple of garlic cloves and bay leaves. Add enough milk and cream in equal parts just enough to cover the surface.
   
   • You can substitute with chicken stock if you prefer.
2. Set your pot on the stove and bring to a boil. Reduce the heat down to a simmer and let it sit until your cauliflower is soft.
3. Strain out and reserve the liquid. Place your solids in a blender and add however much liquid to blend it to your desired thickness.
4. Once you’ve reached your desired consistency, stream in a couple teaspoons of canola oil and season with salt and pepper.

Beet: 

1. Wash your beets and individually wrap them with foil. Place on a sheet tray and roast in the oven at 400℉ for 1-1.5 hours.
2. Remove from the oven and rub off the peel with a towel. Chop up your beets and place in the blender. Blend your vegetables by adding a couple tablespoons of red wine vinegar. Continue blending until smooth.
3. Stream in oil of your choice and season with salt and pepper.