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.