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.