Spicy Cauliflower Soup in Acorn Squash Bowl

Now that Autumn is on its way, supermarkets are stocking up with squash. Take advantage of it! You can do so many things with every variety of squash. For my first squash adventure of the season, I used Acorn Squash, which is high in Vitamins A and C, as well as fiber. I used roasted acorn squash as bowls for cauliflower soup. So filling and nutritious! 

Preheat your oven to 400 degrees. Cut your acorn squash in half and scrape out the seeds. Season with salt, pepper, and cinnamon and spray with Pam. Roast the squash for about 40 minutes, until browned and easily pierced with a fork.

                

Take this time to make your soup. Sautee some scallions and garlic in a pot. Add in water or broth and bring to a boil. Add your cauliflower, reduce heat to medium, and cook until softened. De-seed a small hot pepper, cut off a small portion of it, and add it to the mix. Next, add in your miso paste, salt, pepper, and curry. Blend with an immersion blender or blend in batches in a blender. Pour soup into your squash bowl, garnish with fresh basil, and enjoy!

                

Makes 2 Servings

Recipe for Acorn Squash:

1 Acorn Squash, halved and de-seeded

1/4 Tsp Cinnamon

1/4 Tsp Salt and Pepper

Pam Spray

*Roast at 400 degrees for about 40 minutes

Recipe for Spicy Cauliflower Soup:

1/2 Head of Cauliflower

1 Cup Water or Broth (Add more for a smoother consistency)

1 Garlic Clove, Minced

1 Tbsp Scallions, Chopped

1/8 Small Hot Pepper, De-Seeded (Or 1/4 Tsp Hot Sauce)

1/2 Tsp Miso Paste

1/4 Tsp Curry Powder

Season to taste with salt and pepper

Garnish with Fresh Basil