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Parve
Easy
6 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
Submitted by Mrs H
1 medium size butternut squash, cut into cubes (optional- reserve the seeds)
1 bag B’gan cauliflower, frozen
4 fresh garlic cloves, minced
1 small piece of ginger
1 tablespoon avocado oil
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.
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