Roasted pumpkin cauliflower creamy soup

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Step 1

Preheat oven to 180C.

Step 2

Cut butternut squash and cauliflower into chucks and lay on lined baking sheet

Step 3

Roast the veggies for 30 to 40 min.

Step 4

Transfer veggies to the pot, cover with water, add spices and cook on medium for 20 minutes

Step 5

When veggies are cooked blend everything, I use stick mixer.

Step 6

Add cooking cream and mix.

Step 7

Garnish with fresh parsley and serve.