Butternut Squash Soup

Ingredients:

1 Butternut Squash

3 cups of Cauliflower

2 tbsp Olive Oil

1 tsp Salt, Pepper, Paprika, Garlic powder

Directions:

1. Heat the oven to 425 degrees and peel your butternut squash

2. Cut squash into cubes after removing the seeds

3. Drizzle olive oil and seasonings and bake for 30 minutes

4. Using a big pot, place the warm butternut squash in and use an electric hand mixer to puree it (the way you would for mashed potatoes)

5. Steam your cauliflower over the stove until softened completely

6. Pour water from steamed cauliflower pot into the pot with the pureed butternut squash (you can use vegetable or chicken broth instead)

7. Remove cauliflower and chop into tiny pieces

8. Using the electric hand mixer, puree the cauliflower in with the pureed butternut squash and allow soup to simmer for 30 minutes