As the days grow cooler and curl up with a cozy bowl of this silky satisfying soup. It's such a versatile soup. It can be made with any hard squash or pumpkin. I have made it with about every kind of squash and it turns out beautifully every time. For a lower starch version you can use one large head of cauliflower in this. In fact when I first developed this recipe I made it with cauliflower and then changed it up to make it with seasonal squash. It is perfect as a satisfying lunch or as a stand alone meatless meal.
In a large Dutch oven / soup pot heat oil over medium heat & sauté onions for 15 minutes. Add spices & cook about 5 minutes to remove raw taste. Add garlic & sauté another 3 minutes. Add salt & pumpkin/ cauliflower & stock. Bring to a boil then reduce heat & simmer until pumpkin/ cauliflower is soft.
Add apple cider vinegar/lemon juice. Using an immersion blender, blender or food processor whir until smooth. Add soup back to the pot & pour in the coconut milk & bring up the heat & it’s done! Finish with fresh cilantro.
Serving Size 1 bowl