Squash Cauliflower Soup w/ Secret Beans and Spiced Pumpkin Seeds

Creamy, cozy, and secretly full of fiber and protein.

This soup gets its rich texture from blended white beans — no cream required. It’s a warming, one-pan roast-and-blend meal perfect for cooler days or meal prep.

Ingredients

For the roasted vegetables:

• 1 head cauliflower
• 1 kabocha squash, halved and seeds scooped
• 2 small onions (or 1 large), peeled
• 1 head garlic (top sliced off)
• 1 Tbsp each: salt, garlic powder, Berbere spice (or sub paprika), cumin, coriander
• Olive oil

For the spiced pumpkin seeds:

• 1 cup pumpkin seeds
• 1 Tbsp maple syrup
• ½ tsp chili powder
• Salt to taste

Instructions

1. Preheat oven to 350°F.
2. On a sheet pan, add cauliflower, squash halves (cut-side down), onions, and garlic.
3. Drizzle generously with olive oil and sprinkle with all spices. Toss to coat.
4. Roast for 1 hour. Let cool at least 20 minutes.
5. While cooling, prepare the spiced pumpkin seeds:
   Toss pumpkin seeds with maple syrup, chili powder, and salt.
   Roast at 350°F for 10 minutes, tossing halfway.
6. Once veggies are cool, scoop squash from the skin and squeeze garlic from its peel.
7. Add all roasted vegetables to a blender with the white beans, coconut milk, and 1 can of water. Blend until smooth and creamy.
8. Taste and adjust seasoning if needed.

To serve:

Top with the maple chili pumpkin seeds and a drizzle of coconut milk or yogurt.