chopped cilantrochopped peanuts, red pepper flakes for garnish
Instructions
Preheat oven to 425°F. Line a baking sheet with tin foil and grease with cooking spray.
Slice off ends of each delicata squash. Cut lengthwise and remove the seeds. Place each squash half flesh side down on the baking sheet.
Roast for 30-35 minutes until flesh is soft. Remove from the oven and let cool a few minutes before scooping the flesh out into a medium bowl.
Heat olive oil in a large, heavy bottomed soup pot or Dutch oven over medium heat.
Add onions and celery and cook until softened, about 5 minutes.
Add cauliflower, pumpkin, coriander, salt and pepper, stir and cook another minute.
Add the scooped out delicata squash and broth to the pot. Bring to a simmer, cover the pot and cook for 10-15 minutes until the cauliflower is fork tender.
Turn off the heat and either puree using an immersion blender or transfer the mixture to your blender and blend until smooth in batches. *(see note)
Once smooth, add the coconut milk and lime juice to the pot and stir until well combined.
Serve with cilantro, chopped peanuts and/or red pepper flakes.
Notes
You can use either a hand-held immersion blender to puree the soup or blend it in batches in your blender. While a little more work, I prefer using my Vitamix blender as it gets the soup nice and smooth. The immersion blender and Vitamix blender I have are shown below.