Squash Cauliflower Soup

• 1 small Hokkaido squash
• 1 small Delicata squash
• 1 small Acorn squash
• 1 small cauliflower
• 200 milliliters cream of coconut
• 0.5 teaspoons celery salt (to taste)
• 1 teaspoon pepper (to taste)
• 0.5 teaspoons chili flakes (to taste)
• 3 teaspoons cinnamon (to taste)
• 1 teaspoon coriander (to taste)
• 1 tablespoon hemp oil
• water as needed

1. - wash squash, split in half and place on baking sheet, face downrn- roast at 375F for ~ 45min or until the skin becomes soft
2. - wash, cut and steam cauliflower
3. - allow squash to cool, scrape out flesh and add to cauliflower; also add the skin of tthe Hokkaido squashrn- add cream of coconut and blend; add water as needed
4. - bring soup to a low boil and add salt, pepper and spices to tastern- add oil before serving

hokkaido, acorn squash, cauliflower, milliliters cream, celery salt, pepper, chili flakes, cinnamon, coriander, hemp oil, water

Taken from food52.com/recipes/19414-squash-cauliflower-soup (may not work)