Curried Squash & Cauliflower Soup (salt- & oil-free)
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 3-5
- Category: Soup
- Cuisine: Vegan
Ingredients
- 1 1/4 cups acorn squash, roughly chopped
- 16 oz. pumpkin puree
- 1 medium head cauliflower (white or orange*)
- 1 white onion, roughly chopped
- 3 1/2 cups low sodium vegetable broth (or water if preferred)
- 1/2 cup full fat coconut milk
- 2 cloves garlic, roughly chopped
- 1/4 tablespoon Penzey’s Sweet Curry Powder*
- 1/4 tbsp Savour This Kitchen Merchant blend*
- ¾ teaspoon healthy green salt substitute or salt
- 4-6 turns fresh black pepper
Instructions
- Place all of the ingredients (except the coconut milk) into a medium sized pot and bring to a boil over medium heat.
- Once boiling, reduce to a simmer, and cover. Allow it to sit for 20-25 minutes, or until the squash and cauliflower are very soft.
- Transfer the pot ingredients and the coconut milk into a high speed blender and run until smooth. Taste, and add additional seasonings if desired.
- Pour into serving bowls, and garnish with coconut milk.
Notes
*Yes, you can use purple cauliflower as well, but the color of the soup will probably be brown instead of orange.
*Or sub in your favorite curry powder.
You can sub sweet potato, butternut squash, or any sweet fall squash for the pumpkin and acorn squash in the recipe.
Spider web: draw several concentric circles on the surface of the soup. Then, using a knife or a toothpick, drag the lines from the center out toward the edges to create a web design.