Ingredients

The following ingredients have 7 Servings
  • 1 large yellow onion, chopped
  • 5 ½ to 6 cups cauliflower, chopped (small cauliflower)
  • ½ small butternut squash, chopped into small chunks (peeled)
  • 1 Tablespoon minced garlic
  • ½ cup raw cashews
  • 1 cup vegetable broth *
  • 3 cups water (or broth)
  • 2 Tablespoons ume plum vinegar *
  • ¼ cup nutritional yeast
  • 1 Tablespoon white miso *
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 Tablespoon +1 teaspoon smoked paprika
  • 2 teaspoon sea salt (+/-) *
  • ½ small butternut squash, cut into tiny pieces, then roasted (see recipes notes)*
  • Vegan Cream Cheese thinned with unsweetened plain plant milk (we used Kite Hill)
  • Microgreens
  • Sprinkle of hemp seeds

Instruction

  • Over medium-high heat, add all the soup Base Ingredients and Spice/Herb Ingredients into a large ceramic/enamel lined Dutch oven/pot or similarly large stock pot. Bring to a boil, then immediately lower to a simmer.  Cover with a tight-fitting lid and simmer for 20 minutes with the lid on.
  • Remove from the heat and allow to stand for 5 minutes, then and transfer the soup mixture into a high-speed blender and pulse until completely smooth, about one minute.
  • Transfer all the pureed soup back into the pot and place the pot back on the stove over medium-low heat, simmer for 3 minutes.  After 3 minutes, taste the soup for seasonings and adjust accordingly to suit personal preferences.
  • Serve, or if you wish to ramp things up top with roasted butternut squash pieces (see recipe notes), vegan cream cheese (thinned with unsweetened plant milk), microgreens, and/or hemp seeds.