Honeynut and Cauliflower Soup

1. Preheat oven to 375F
2. Peel the squash, cut in half and scoop out the seeds, then chop into cubes.
3. Process the cauliflower. Cut in half then cut out the core. Cut the cauliflower trees until they are about the same size as the squash cubes.
4. Roughly chop 1/2 the onion. And place all veggies on a baking sheet.
5. Place in the oven for 30-35 minutes, until veggies are easily punctured with a fork.
6. Add coconut cream, salt, pepper, sage, and garlic to a high-powered blender or food processor. Add 1/2 the roasted veggies and puree until smooth, adding broth slowly.
7. Add the remaining veggies but keep about 1-1.5 cups of broth on the side. Blend until smooth, taste test for salt, pepper, and sage. Add the remaining broth and blend throughly.
8. If you used cold broth, heat in a saucepan before serving, or else serve immediately.
9. Use leftover coconut cream as garnish.

Keeps in an airtight container for 1 week or in the freezer for longer!