4-5cupsbutternut squashpeeled and chopped into 1-2 inch pieces
2cupscauliflower floretschopped
1onioncut into quarters
1-2tablespoonolive oilextra virgin
4cupsbroth or water
1teaspoonsea salt(more to taste)
black pepperfreshly ground (optional)
pumpkin seeds(optional for garnish)
Instructions
Pre-heat oven to 400ºF.
Line a rimmed baking sheet with unbleached parchment paper.
Place the squash, cauliflower and onion pieces on the lined baking sheet.
Drizzle with olive oil and make sure all the vegetables are coated and distributed evenly on the sheet. Use another lined baking sheet if required.
Place in oven and bake for 25 minutes.
Meanwhile, in a large pot, add the broth or water. Set stove to low medium heat to warm up the broth or water while the vegetables are in the oven.
After the vegetables are done roasting, take them out of the oven. Carefully add them to the soup pot. Add salt and mix well.
You can use an immersion blender or a vented blender like a Vitamix. Place the immersion blender into the soup pot and carefully puree the soup until smooth. If using a vented blender, carefully add the soup into the blender container and puree until smooth. This may need to be done in several batches.
Serve warm with some freshly ground black pepper. Top with some pumpkin seeds, if desired. Enjoy!