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Creamy Cauliflower and Butternut Squash Soup


  • 1 RollinGreens Cauliflower Wings (any Flavor) Save the sauce for another meal.
  • 2 cups water
  • 1 cups Cashew Pieces (cheaper than whole Cashews, using to blend into soup)
  • 1 Butternut Squash
  • 2 T olive oil
  • 1/32 t Black Pepper
  • 1 t Salt
  • Umeboshi Vinegar (optional)
  • Half Sour cream/half heavy whipping cream or Vegan yogurt (optional)


  1. Preheat Oven to 400 degrees F.
  2. Remove RollinGreens Wings from the freezer and place on half a baking tray. Place washed, peeled and cubed butternut squash on the other side of the baking tray. Rub butternut squash with a touch of olive oil, Salt, and pepper. Bake for 25 minutes. Wings just need to be finished for another 10 minutes in the oven. Save a few cooked Cauliflower Wings to place on top of your finished soup.
  3. Place RollinGreens sauce pack into the refrigerator and use it for your next meal as a dressing, marinate, or dipping sauce.
  4. In a blender, Add 2 cups of water and 2 T olive oil, and 1 cup of cashews and blend. Now add all but 6 pieces of Wings and butternut squash cubes and blend into creamy consistency.
  5. Place blended soup into a medium pot and heat to high and then reduce heat to low.
  6. Serve in your favorite serving bowls. Dash a few drops of Umeboshi Vinegar and half sour cream/heavy whipping cream, or use a vegan yogurt. (optional)

-Enjoy Chef Ko