What you need:
- 1 medium butternut squash,
- 1 head cauliflower florets
- 4-5 garlic gloves, minced
- 2-3 shallots, chopped
- 2-3 cups chicken or veggie broth
- evoo
- salt
- paprika
- thyme
- lemon
Method:
- chop butternut squash in half & season with evoo + salt
- chop cauliflower into florets, toss into a bowl & season with evoo + salt
- add to a parchment lined baking sheet and into the oven at 410 on convection for 45 mins
- next chop shallots and mince garlic
- to a pot over medium heat add oil and shallots - sauté for 2-3 mins until translucent
- add garlic and cook for additional two mins
- remove from heat and add to high-powered blender with cooked
- add roasted butternut + 1/2 cauliflower to blender with chicken or veggie stock
- add salt and blend - ensure that you're tasting it as you blend
- add more or less stock to make it the consistency you like