Creamy Butternut Squash and Cauliflower Soup

Ingredients:

1 Medium butternut squash (peeled and diced)

1 Small head cauliflower (rinsed and chopped into small florets)

1 Small sweet onion (quartered)

1 Head garlic 

3 tbsp. Extra virgin olive oil (divided into 2 tbsp. and 1 tbsp.)

1 tbsp. Fresh thyme leaves

1 tsp. Salt

Ground black pepper (to taste)

4 c. Vegetable broth

2-4 tbsp. Farmer Foodie Italian Herb Cashew Parm (plus more to top)

Method:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the diced butternut squash, chopped cauliflower florets, and quartered onion on a baking sheet. Toss with 2 tbsp. of Olive oil, 1 tsp. of Salt, Ground black pepper to taste, and 1 tbsp. of Fresh thyme leaves. 
3. Slice off the top of the head of garlic and place on the baking sheet. Drizzle with the remaining 1 tbsp. of Olive oil.
4. Transfer to the oven and roast for about 40-50 minutes, tossing halfway through, until the vegetables are very tender.
5. Place the vegetables in a medium pot, squeezing the garlic cloves out of its papery skin. Add 4 c. of Vegetable broth and 2-4 tbsp. of Farmer Foodie Italian Herb Cashew Parm and blend with an immersion blender until smooth. For an even smoother pureed soup, blend on high in a standard kitchen blender. Simmer over medium heat for about 5 minutes.
6. Taste and adjust seasoning (salt and pepper) if necessary. Serve hot with extra Cashew Parm on top and enjoy!