4cupsChicken Brothor vegetable broth to make Vegan
1- 398mlcan Coconut Milk
¼cupMaple Syrup
½teaspoonSalt
¼teaspoonNutmeg
Thymeoptional
Fresh Parmesanoptional
Instructions
Preheat oven to 400°F
Cut the acorn squash in half lengthwise and using a spoon, remove and dispose of all seeds.
Cut the cauliflower and acorn squash into 1” - 1 ½” slices and place on two sheet pans in a single layer.
Drizzle ¼ cup vegetable oil overtop of each the cauliflower and acorn squash slices. Season with salt and pepper and bake for 35 minutes.
Let cool completely.
Using a spoon, scrape the acorn squash from its rind. Dispose of the green rind.
In the jar of a large blender (if you don't have a blender jar big enough, blend in batches or, you can use an immersion blender instead) combine all of the roasted veggies, garlic cloves, chicken broth, salt, and nutmeg.
Blend on high until completely pureed and smooth.
Pour soup into a large stockpot, and stir in the coconut milk and maple syrup.
Bring soup to a simmer over medium heat, stirring regularly. Simmer for 10 minutes.
Serve with freshly grated parmesan and thyme (optional).