For a vegan version, you can sub bone broth for vegetable broth.
This is the perfect soup to make during the winter. It’s super creamy, warm, filling, and just makes you feel like it’s winter. Or even fall. Or you could have it in summer if you’re a soupy summer kinda person. You can basically add whatever spices you want and it will still taste good. It’s pretty versatile.
When I steamed the cauliflower, I used my instant pot and it only took about 2 or 3 mins. But you can steam it however you want or are able to.
Warm wintery soup without any dairy and still super creamy and yummy.
For the kabocha squash, place on a cookie sheet and bake at 400 degrees for 20 mins. Let cool, slice in half, and scoop out the seeds. While it is cooking, you can also steam your cauliflower.
Scoop out the squash and place into a blender with the rest of the ingredients. You may have to blend intermittently in order to keep it from overflowing. If you have an emulsion blender, that works WAY better.
That's pretty much it. Super simple. Enjoy with a drizzle of olive oil and some salt and pepper.