Don’t have gluten-free flour? Use regular if you aren’t allergic! Or, you can use cassava flour, cornstarch or potato starch. If you use starch, use about 1 1/2 tsp and 2 1/2 tsp water. Make a slurry and add it (this reduces starchy/gummy clumps.)

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I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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Not going to lie, I was surprised when I did a poll on what recipes you guys wanted to kick off Fall (even though it was still 90 degrees outside…) and the majority of you wanted soup. Soup was the last thing I wanted during the hot September (I call it leftover August) transition period, but alas, I made some hot delicious soup. And guys,… you were right. Soup was the move. 

Here’s the thing: if you don’t like onion/garlic/leek things, you won’t like this soup! It’s an allium party with some cauliflower.

Something else I want to note is that this soup can be *thick.* The thickness depends on how much cauliflower you get in your head of cauliflower. If you feel like you have a small head of cauliflower, only use 4 cups of stock. If you have a larger one, have 5 cups prepared. Most boxes of stock come with 4 cups, so to avoid buying 2 and leaving one opened but still full, I recommend using a chicken bouillon and dissolving it into 5 cups of water.

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