1 butternut squash
1 head cauliflower
1 box (about 4 c) veggie broth
1 med onion, minced
3-4 cloves garlic, minced
4 med carrots, chopped (about 1 c)
Salt & Pepper
Roast butternut squash. (I precook my squash in the microwave, whole, for a few minutes, so they’re easier to cut. Then, I lay them cut side down, without scooping the seeds, on a foil-lined cookie sheet sprayed with cooking spray. I roast the squash on 425F for 45-60 minutes – depending on the size of the squash – until it’s fork-tender. As soon as I pull it out of the oven, I use two forks to flip the squash over and scrape out the seeds. This is the easiest method I’ve found yet for cooking squash.)
Boil cauliflower in broth in a soup pot with the lid on. Boil until the cauliflower is very tender. Remove from heat.
While the cauliflower is boiling, saute onions, garlic, and carrots until tender. (I don’t use anything to saute with if I use a non-stick skillet. The natural water from the veggies will release and help them from not sticking.)
Add squash to cauliflower and puree with an immersion blender (or add in batches to a blender). Blend until desired consistency is reached. I left mine a little rustic. Add sautéed veggies and seasonings. Stir to combine.