Oven Roasted Butternut Squash and Cauliflower Soup


3 Cups Butternut squash

3 Cups fresh Cauliflower florets

1 cup diced potatoes (Optional)

2 tablespoons Olive oil

3 tablespoons EPIS

6-8 cups water

Salt to taste



Preheat oven to 395 degrees. Mix butternut squash, 1 tablespoon EPIS and 1 tablespoon Olive Oil.

Place on a baking sheet and bake for 20 minutes.

In a stockpot add cauliflower and water. Cook until tender.

Let cool off and transfer to a blender, food processor or use an Immersion Blender to puree the squash and cauliflower with remaining liquid.

In a stockpot, heat up oil on medium heat, add potatoes and EPIS. Cook for 5 minutes.

Stir in the puree. Bring to a boil and lower the heat to simmer for 25 minutes or until it reaches the consistency desired.