Roasted Butternut Squash and Cauliflower Soup - alive magazine

Name: Roasted Butternut Squash and Cauliflower Soup - alive magazine
Ingredients: 1 butternut squash, peeled and chopped into 1 to 2 in (2.5 to 5 cm) pieces (about 4 to 5 cups); 2 cups chopped cauliflower florets; 1 onion, cut into quarters; 1 to 2 Tbsp extra-virgin olive oil; 4 cups broth or water; 1 tsp sea salt; Freshly ground black pepper (optional); Pumpkin seeds (optional, for garnish)

www.alive.com

This simple and healthy soup, made creamy without any dairy, is a family favourite.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 butternut squash, peeled and chopped into 1 to 2 in (2.5 to 5 cm) pieces (about 4 to 5 cups)
2 cups chopped cauliflower florets
1 onion, cut into quarters
1 to 2 Tbsp extra-virgin olive oil
4 cups broth or water
1 tsp sea salt
Freshly ground black pepper (optional)
Pumpkin seeds (optional, for garnish)