Squash Cauliflower Soup

Name: Squash Cauliflower Soup
Ingredients: 1 small Hokkaido squash; 1 small Delicata squash; 1 small Acorn squash; 1 small cauliflower; 200 milliliters cream of coconut; 0.5 teaspoons celery salt (to taste); 1 teaspoon pepper (to taste); 0.5 teaspoons chili flakes (to taste); 3 teaspoons cinnamon (to taste); 1 teaspoon coriander (to taste); 1 tablespoon hemp oil; water as needed

12 ingredients

4 steps

Ingredients

1 small Hokkaido squash
1 small Delicata squash
1 small Acorn squash
1 small cauliflower
200 milliliters cream of coconut
0.5 teaspoons celery salt (to taste)
1 teaspoon pepper (to taste)
0.5 teaspoons chili flakes (to taste)
3 teaspoons cinnamon (to taste)
1 teaspoon coriander (to taste)
1 tablespoon hemp oil
water as needed

Directions

1

- wash squash, split in half and place on baking sheet, face down - roast at 375F for ~ 45min or until the skin becomes soft
2

- wash, cut and steam cauliflower
3

- allow squash to cool, scrape out flesh and add to cauliflower; also add the skin of tthe Hokkaido squash - add cream of coconut and blend; add water as needed
4

- bring soup to a low boil and add salt, pepper and spices to taste - add oil before serving