It is fall. Officially. Get out your sweaters and wind breakers, break out the pumpkin spice, and cozy up with your honey and eat something that warms your soul. Zach, being the savory chef genius he is, made a comforting and familiar acorn squash soup using an acorn squash, cauliflower, bouillon, water, and curry powder. That’s it. Five ingredients that you could really get anywhere, and you are on your way to a delicious autumnal soup. Not only is it vegan, but it’s also oil-free and gluten-free, too! Also, if you don’t have any bouillon or do not have access to it, you can use six cups of vegetable broth.
Zach also made some fried cornbread we are working on to have as upload worthy. This go needed a tiny bit more flavor in the batter, but they were still delicious and indulgent. It’s perfect with vegan butter on top and a sprinkle of garlic salt. For the soup I swirled in some old bay seasoning and Sriracha for a nice, spicy kick. Just make sure you swirl and mix it in well so you don’t take a bite and all of that kick be in one spoonful.
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- 1 large acorn squash, peeled and chopped into small pieces
- ½ of a large head of cauliflower, chopped
- 2 not chicken bouillon cubes from Edward and Sons
- 1 tsp of liquid smoke
- 6 cups of water
- 2 tbsp of curry powder
- In a large pot, bring water to a boil.
- Add bouillon cubes, liquid smoke, and curry powder.
- When the bouillon cubes dissolve in the water, check the taste and adjust to your liking.
- Add the acorn squash and cauliflower and boil until you can easily insert a fork through a piece of the squash.
- Once tender, blend the soup in a blender until smooth. You could also use an immersion blender.