Cauliflower Squash Bisque with SoLo Bone Broth

• 1 head of cauliflower
• 1 medium-sized butternut squash
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 4 cups of vegetable broth
• 1 scoop of Folona Bone Broth Protein Powder
• Salt and pepper to taste

Instructrions:

1. Preheat your oven to 400°F.
2. Cut the cauliflower and butternut squash into small pieces and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the vegetables in the oven for 20-25 minutes or until they are tender and slightly browned.
4. In a large pot, sauté the onion and garlic until they are soft and translucent.
5. Add the roasted vegetables and vegetable broth to the pot and bring to a boil. Reduce heat and let it simmer for 10-15 minutes.
6. Add one scoop of Folona Bone Broth Protein Powder to the soup and mix well.
7. Use an immersion blender or transfer the soup to a blender and blend until it is smooth and creamy.
8. Season the soup with salt and pepper to taste.
9. Serve hot and enjoy!