Ingredients:
1 Medium butternut squash (peeled and diced)
1 Small head cauliflower (rinsed and chopped into small florets)
1 Small sweet onion (quartered)
1 Head garlic
3 tbsp. Extra virgin olive oil (divided into 2 tbsp. and 1 tbsp.)
1 tbsp. Fresh thyme leaves
1 tsp. Salt
Ground black pepper (to taste)
4 c. Vegetable broth
2-4 tbsp. Farmer Foodie Italian Herb Cashew Parm (plus more to top)
Method:
- Preheat the oven to 425 degrees Fahrenheit.
- Place the diced butternut squash, chopped cauliflower florets, and quartered onion on a baking sheet. Toss with 2 tbsp. of Olive oil, 1 tsp. of Salt, Ground black pepper to taste, and 1 tbsp. of Fresh thyme leaves.
- Slice off the top of the head of garlic and place on the baking sheet. Drizzle with the remaining 1 tbsp. of Olive oil.
- Transfer to the oven and roast for about 40-50 minutes, tossing halfway through, until the vegetables are very tender.
- Place the vegetables in a medium pot, squeezing the garlic cloves out of its papery skin. Add 4 c. of Vegetable broth and 2-4 tbsp. of Farmer Foodie Italian Herb Cashew Parm and blend with an immersion blender until smooth. For an even smoother pureed soup, blend on high in a standard kitchen blender. Simmer over medium heat for about 5 minutes.
- Taste and adjust seasoning (salt and pepper) if necessary. Serve hot with extra Cashew Parm on top and enjoy!
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