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Meat
Easy
6 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Nothing like a warm creamy butternut squash soup. Adding cauliflower lifts up the flavor to greater heights! But best of all is a butternut squash and cauliflower soup that needs no pot! Tuck those veggies in the oven and you’re good to go!
1 (24-ounce) bag frozen butternut squash
1/2 bag (12 ounces) Beleaf Frozen Cauliflower
1 medium white onion
5 cloves garlic, such as Mr. Dipz Peeled Garlic
2 tablespoons Tuscanini Olive Oil
1 teaspoon Gefen Cinnamon
salt, to taste
pepper, to taste
6 to 8 cups boiling water
3 tablespoons chicken soup consommé
1 (6-ounce) package of sliced pastrami
Preheat oven to 425 degrees Fahrenheit.
Cut onion into wedges.
On a sheet pan lined with Gefen Parchment Paper, spread out butternut squash, cauliflower, onion, and garlic cloves.
Drizzle with oil and season with salt, pepper, and cinnamon.
Bake for 25 to 30 minutes until squash and cauliflower are soft and have started to brown.
Once the vegetables are done cooking, remove from the oven and let rest two to three minutes.
In a large, heat-proof container, add four cups boiling water and consommé. Add the roasted vegetables to the container.
Using an immersion blender, blend the soup. Add more water to thin the soup to your desired consistency, if needed. Serve warm.
Preheat oven to 375 degrees Fahrenheit.
Cut pastrami into little cubes.
Place on a sheet pan lined with parchment paper.
Bake for 10 to 15 minutes until the pastrami starts turning brown.
Serve with soup and enjoy!
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