Squash Cauliflower soup

By Poinsettia
October 17, 2012
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Squash Cauliflower soup

Serves: 6

  • 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
  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

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