50 Mins

• 2 Honeynut Squash, 2 Baby Butternut, or ½  Butternut squash
• 1 head Cauliflower
• 1 Tbsp Chopped Cilantro
• 1 ½ cups Chicken or Vegetable Stock
• 1 Tbsp Olive Oil
• 1 can Full Fat Coconut Milk
• 1 tsp Nutmeg
• 1 tsp Cinnamon
• 2 tsp Turmeric
• Sea Salt and Pepper

Preheat oven to 425 degrees. Halve squash lengthwise and scoop out seeds. Cut cauliflower into florets. Toss cauliflower in olive oil and drizzle oil over squash. Sprinkle both with sea salt. 

Place squash, skin side down, on baking dish, along with cauliflower. Bake 35-40 min, or until golden brown.

Once roasted, wait until veggies are cool enough to handle. Put cauliflower in blender with coconut milk and blend until smooth. Scoop acorn squash out of its skin and add to blender with nutmeg, cinnamon, turmeric, sea salt, and pepper. Blend until smooth. Add one cup broth and blend again. If you desire a more soupy consistency, add another half cup. Taste and adjust seasoning.

Transfer from blender into pot and heat over medium high until warm enough to serve. Top with drizzle of olive oil and sprinkle of chopped cilantro.