6 Servings
45 Minutes
Allergens
Submitted by Mrs H
Sauté cauliflower and butternut squash in a pot with the oil.
Sauté on low flame. Add four cups cold water, salt, pepper, and ginger and let it cook on medium temperature on the stove top.
Then use your immersion blender and blend.
Optional garnish- I wash the seeds of the butternut, roast them unpeeled, and toss on top of the soup.
