Continue After Advertisement
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
-
- wash squash, split in half and place on baking sheet, face down
- roast at 375F for ~ 45min or until the skin becomes soft
-
- wash, cut and steam cauliflower
-
- 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
-
- bring soup to a low boil and add salt, pepper and spices to taste
- add oil before serving
See what other Food52ers are saying.