Delicious Eats

Curried Squash & Cauliflower Soup

This adorable Halloween dish is brought to you courtesy of Sweet Simple Vegan.

You can sub sweet potato, butternut squash, or any sweet fall squash for the pumpkin and acorn squash in the recipe.

Ingredients

1¼ cups acorn squash, roughly chopped

16 oz. pumpkin puree

1 medium head cauliflower (white or orange*)

1 white onion, roughly chopped

3½ cups low sodium vegetable broth (or water if preferred)

½ cup full fat coconut milk

2 cloves garlic, roughly chopped

¼ tablespoon Penzey’s Sweet Curry Powder (Or sub in your favorite curry powder)

¼ tbsp Savour This Kitchen Merchant blend*

¾ teaspoon healthy green salt substitute or salt

4-6 turns fresh black pepper

Directions

  1. Place all of the ingredients (except the coconut milk) into a medium sized pot and bring to a boil over medium heat.
  2. 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.
  3. Transfer the pot ingredients and the coconut milk into a high speed blender and run until smooth. Taste, and add additional seasonings if desired.
  4. Pour into serving bowls, and garnish with coconut milk.
To make the spiderweb: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.
YIELD: Serves 3-5

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