1Set oven to 400 degrees, on a sheet pan place chopped cauliflower and butternut squash split in half and seeds cleaned out.
2Drizzle with olive oil and salt and pepper. Turn squash flesh side down and bake for 30-35 minutes until soft.
3In a large pot about ten minutes before the vegetables are done roasting sautee onions then add broth.
4Once squash and cauliflower is finished and cooled scoop squash from skin and add squash and cauliflower to pot along with garlic,cinnamon and more salt and pepper to taste.
5With a hand blender remove from heat and blend veggies and broth together until it is a nice creamy consistency.
6Eat straight away and enjoy!
Sorry for the bad photo quality will update photo soon!