Cauliflower Squash Soup

This cauliflower squash soup is warming, cleansing, and smooth. I used acorn squash and gutted them out for soup bowls. It only has a few ingredients and won’t take you long to prepare. The flavors are great as is and it doesn’t need bouillon, or a lot of oil or salt.

Cauliflower could easily be describes as a superfood. It is loaded with fiber, vitamins and minerals, is immune boosting, anti-inflammatory, prevents disease, good for digestion, heart healthy, and helps to detoxify. It absorbs the flavors of everything around it making it extremely versatile. I cook with it often, puree it often, and plan to do a lot more with it for my future dishes.

Cauliflower Squash Soup

Cauliflower Squash Soup

Yields: 4-6 servings

  • 1 whole steamed cauliflower (cut in half to steam faster)
  • 2-4 acorn squash
  • 1 can rinsed pinto beans (or any bean you prefer)
  • 4 tbsp olive oil
  • 1-2 cups water (use the water that the cauliflower is steamed in) or broth
  • optional; 1 cube vegan bouillon
  • chopped parsley garnish
  • 1 can pinto beans (rinsed) to garnish the tops
  • salt and pepper

Cut the squash in halves and roast it in the oven at 350F for up to an hour until its soft.

While thats going, steam the cauliflower in a few cups water. Use a skillet so you can spread it around more and cover with a lid.

When the squash is done, let it cool and then gut it out, avoiding scooping too close to the skin and making holes. Put the scooped squash and cauliflower in the food processor on low until it is a coarse or chunky puree. Add the water or broth as needed until desired consistency, the oil and the spices, and the optional bouillon if you need more flavor.

Pour into the squash bowls. Top with a few tablespoons pinto beans and parsley and serve.

  • Total time: 1 hour or less
Cauliflower Squash Soup

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