Prep Time and Cook Time: 30-45 minutes
Source: Cortney Stanchfield, Dear Mr. Parker
- 1 Small Head Cauliflower Farmer Jones Farm at The Chef's Garden
- 1 Butternut Squash
- 1 cup Coconut Cream
- 3 tbsp Olive Oil
- 1 Medium Sweet Onion
- 6 cloves Garlic, Minced
- 4 cups Vegetable Broth
- 2 tbsp Plant Butter
- 2 tbsp Fresh Lemon Juice
- Himalayn Pink Salt
- Peppercorn Black Spicley Organics
Preheat the oven to 425 degrees F.
Line a large, rimmed baking sheet with parchment paper.
In a large 1/2 pan baking tray, combine butternut squash, cauliflower, onion, garlic, olive oil, and salt and pepper to taste. Toss to combine. Bake for 20-25 minutes, until vegetables are soft and tender.
Transfer vegetables into a food processor or a blender (in 2 batches if needed). Add 2 cups of stock and puree until smooth.
Add butter and blend again.
Transfer soup to a large pot, add remaining stock and stir to combine. Bring soup to a simmer. Remove from heat and stir in coconut cream. Season with more salt and pepper, to taste. If the soup is too thick, add some water until desired consistency is reached.
Garnish with green onion or chives and a few of the roasted cauliflower florets. Enjoy!