Serves: 6
Ingredients
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1
small Hokkaido squash
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1
small Delicata squash
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1
small Acorn squash
-
1
small cauliflower
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200
milliliters cream of coconut
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0.5
teaspoons celery salt (to taste)
-
1
teaspoon pepper (to taste)
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0.5
teaspoons chili flakes (to taste)
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3
teaspoons cinnamon (to taste)
-
1
teaspoon coriander (to taste)
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1
tablespoon hemp oil
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water as needed
Directions
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– 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