Butternut Squash & Cauliflower Soup

---

Ingredients

1 Butternut Squash

1 head of cauliflower

1 sweet onion chopped

1 Cup almond milk

6 Cups water

2 T olive oil

1 tsp basil

1 tsp thyme

2 tsp Telicherry black pepper

Dash (or two) of Cayenne Pepper

1 tsp of Himalayan salt

Topping:

1/4 cup toasted pumpkin seeds

(To toast - Place pumpkin seeds on parchment on baking sheet in hot oven for about 5-10 min)

 Instructions:

Preheat oven to 425  

Line baking sheet with parchment paper

Cut squash in half length wise and drizzle with 1 T olive oil

Place in oven for 30-40 minutes

Remove and set aside

In large pot add 1 T olive oil, chopped onions and sauté

Add cauliflower pieces, water, almond milk, and all seasonings

Scoop out squash and add to blender with cauliflower and onions liquid mixture. (I used a NutriBullet!)

Blend til pureed and add back to pot to heat through

Top with toasted pumpkin seeds before serving

6 servings