Butternut Squash And Cauliflower Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cups butternut squash, diced
3 cups cauliflower florets
800 ml vegetable stock or 800 ml water, and vegetable soup base
1/2 teaspoon salt
1 tablespoon parsley (to garnish) (optional)

Preparation

Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!