- 1 1/2 pounds red Kuri squash, peeled, seeded and cut into cubes (~1 inch)
- 2 shallots, peeled and cut into quarters
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 teaspoon coconut oil
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, peeled and grated
- 2 teaspoons apple cider vinegar
- 450 mL coconut milk, divided
- 3 cups vegetable broth
- 2 tablespoons white miso paste
- 2 cups cauliflower florets, roasted (optional)
- 2 cups spinach or other green (optional)
- 1/4 cup roasted cashews (optional)
- 1/4 cup pumpkin seeds (optional)
- Preheat oven to 425 degrees Fahrenheit and line baking sheet with parchment paper or reusable liner.
- In a large bowl, toss the squash and shallots with melted coconut oil and red pepper flakes. Season with salt and pepper. Spread the squash and shallots into a nice, even layer on baking sheet and bake for 35-45 minutes or until squash is tender and the onions begin to caramelize.
- In a large pot, heat coconut oil over medium-high heat until melted. Add in ginger and garlic, cook for 2-4 minutes.
- Add in the apple cider vinegar and cook for another ~1 minute.
- Add 1 1/2 cups of coconut milk to pot, along with the squash and vegetable stock. Cook for 5-10 minutes.
- Using an immersion blender, puree the soup (or use a high speed blender).
- Add in miso paste and mix well. Add cauliflower florets and greens until nicely wilted in.
- Serve the soup and top with remaining coconut milk, toasted cashews, pumpkin seeds and some parsley.
If using roasted cauliflower florets, preheat oven to 425 degrees Fahrenheit, coat florets in olive oil and bake for ~10 minutes (or until fork tender). Toast raw cashews dry, in a pan, until slightly browned.