GOLDEN CAULIFLOWER KABOCHA SOUP by Lindsey | Dolly and Oatmeal

it’s been raining for a few days straight here in socal, and i couldn’t be happier. life is slower, food is warmer, and we all just hunker down and get cozy. this past saturday night we made pizza, watched finding nemo (for the millionth time) and ate dinner on the couch. - ultimate cozy-ing down. to be honest, i haven;t made a single soup this entire fall/winter, so this golden number was long overdue.

if you’ve hung around this blog long enough, you may know i have an affinity for kabocha squash (if you’re not familiar with it, it’s a japanese winter squash variety that is has a beautiful velvet texture when it’s cooked, and an earthy, yet sweet flavor). i use it for soup, biscuits, and even chocolate muffins. it lends such a lovely texture to just about anything it touches.

this golden cauliflower kabocha squash combines cooked cauliflower and roasted kabocha giving you the silkiest, creamiest soup i’ve ever made. we use a few aromatics and spices to give this soup a flavor profile. i wanted something warming and cozy, so naturally i went with ginger and turmeric, with some cumin thrown in there for an extra little flavor nudge. the best part though comes when you add the (plant-based) yogurt. it gives this earthy-sweet soup some much needed tang. i hope you get the chance to make this soup, it’s a good one!

happy january, loves! xo

golden cauliflower kabocha soup | v

print the recipe!

- you can substitute the kabocha squash with any winter squash variety you have on hand (although i really urge you to find a kabocha squash if you can).

| makes 4 servings |

  • half of a large kabocha squash (or 1 small one)

  • avocado oil (or another high heat oil)

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1-inch knob ginger, peeled and minced

  • 1 head cauliflower, cut into evenly sized florets

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon ground cumin

  • 32 ounces (1 quart) low sodium vegetable stock

  • 1/2 cup unsweetened greek-style almond milk yogurt (preferably this brand, but i also like this one by so delicious)

  • salt & pepper


  • toasted sesame seeds

  • chopped chives

  • microgreens

  • toasty bread


  1. preheat oven to 400°F and line a baking sheet with parchment. rub the cut side of the squash with avocado oil, and place cut side down onto the prepared baking sheet. roast for 45-60 minutes, until cooked through and tender. remove from the oven and let rest until it’s cool enough to handle. once cool, spoon out and discard the stringy center and seeds.

  2. heat a large soup pot over medium heat. once hot, add the oil and onions and cook, stirring every now and then until soft and translucent, about 10 minutes. add the garlic and ginger, and cook for 45 seconds to 1 minute, stirring, until fragrant. add the cauliflower and spices, and stir, cook the cauliflower until slightly soft, about 5 minutes.

  3. add the stock, turn up to the heat and bring the soup to a simmer. let the soup simmer until the cauliflower is cooked through, about 12-15 minutes.

  4. add the roasted kabocha squash, and give everything a stir, breaking up the squash.. remove the soup from the heat, and let cool for about 10 minutes.

  5. carefully transfer the soup into a blender (i prefer using a high speed blender, but a traditional blender, immersion blender, or a food processor with work too), add the yogurt, and salt & pepper to taste. blend on high for about 1 minute, tasting the soup and adjusting the salt if necessary, until the soup is silky smooth.

  6. pour the soup back into your soup pot, and heat it over medium heat until nice and hot.

  7. divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.

similar recipes:

turmeric carrot apple soup

turmeric carrot apple soup

kabocha squash, fennel, & ginger soup spicy coconut cream

kabocha squash, fennel, & ginger soup spicy coconut cream

coconut citrus sunshine smoothie by Lindsey | Dolly and Oatmeal

the last few weeks of winter are here and they're not letting up around these parts.  it's bitter cold, icy sidewalks, dirty snow, and wind that hurts your face and makes you want to cry.  sunshine in all and any form is needed...desperately. while i'm usually sipping on hot tea, warm lemon water, or bits of coffee here and there, i've been opting for a cooler, citrusy beverage as of late perhaps to summon a brighter perspective.

my husband isn't the biggest fruit consumer, so when i had a boat ton of citrus leftover from a project, i went to making my favorite juice this time of year, as well as develop a more substantial variety in the form of a creamy smoothie.  i wanted something texturally thick, but fluid; slightly sweet, and creamy - almost like a childhood creamsicle, but more nutritionally sound.  while i was going for more of a breakfast-y dessert smoothie, than a traditional greens 'n fruit smoothie, you can surely partake in this drink and still feel light and invigorated.  in went my fave, fave, fave coconut yogurt (full of probiotics ---> happy belly!), hydrating coconut water, various citrus fruits for color and flavor, some warming nuggets of fresh ginger, a bit of maple syrup to round out the acidity; some chia seeds, bee pollen, and turmeric for their lovely anti-inflammatory properties and amino acids.  basically a super high-vibe, slurp-able creamiscle! (and bonus, if you want to make your own coconut milk yogurt, izy's got you covered in a recent article on the kitchn!)

warmth, sunshine + smoothies! xo

coconut citrus sunshine smoothie (gf + v)

usually when i make smoothies i add as i go, which is really what i did here - there's no real math to it, so feel free to start with less and add more as you go.  the result of the ingredient amounts below is a fairly fluid smoothie that thickens over time as the chia seeds activate, about 10 minutes.  

| makes 4 servings |

  • 1 cup coconut water, cold
  • 1 cup coconut yogurt (or preferred yogurt)
  • 1 navel orange, peeled, cut, and seeds removed
  • 1 ruby red grapefruit, peeled, cut, and seeds removed
  • 1 blood orange, peeled, cut, and seeds removed
  • 1-inch piece of fresh ginger, peeled and roughly chopped
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground turmeric, extra to top (1 teaspoon fresh turmeric)
  • 1 teaspoon chia seeds, extra to top
  • 1 teaspoon bee pollen, extra to top


  • place all ingredients into a high-speed blender; blend on high until smooth and bubbly.  taste and adjust, adding more syrup or turmeric.  you can serve immediately, or wait 5-10 minutes for the chia seeds to activate, resulting in a thicker smoothie.   serve, and sprinkle tops with some more chia seeds, bee pollen, and turmeric

more beverage goodness:

microgreen + mango juice

microgreen + mango juice

rejuvenating citrus juice

rejuvenating citrus juice

almond-macadamia milk

almond-macadamia milk

kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf) by Lindsey | Dolly and Oatmeal

hot soup season is here yet again; another summer has passed, and a new season full of possibility is to come.  i'm a big fan of the "in-between" seasons of spring and autumn, as they are a beautiful tip-toe into the more intense hots and colds of summer and winter.   even as we're getting less direct light here in our tiny brooklyn apartment, there's an increased sense of ease - mornings are a bit more slow as i'm not ripping the covers back to cool off, but rather peeling them slowly, as to not have a rush of cold air come at me at once.  we've taken the ac unit out of the window (yay for more light! but eww for the spider's nest chilling just outside our window that was hidden by the unit - luckily frank took care of that!), and i've already put summer clothes away, and replaced them with sweaters, scarves, hats - all the cozies!   our pup, quint - who hails from LA - is seeing fall for the first time, crunching the fallen leaves playfully as he trots on his walks.  and there are plans in the works to sew him a little dog sweater to keep him from his morning and evening shivers when the temps are at their lowest.  

we're still looking at high's in the mid-70s this week, and a few hot peppers are clinging to dear life on our fire escape garden, but as soon as a pot of soup is made, the line between summer and fall seems a bit more clear.  and i'm curious, what marks autumn for you?  because for quite some time i've marked the fall season with same old pot of honeycrisp butternut squash soup; so, this year i've broadened my squashy soup repertoire to include this one here.  i've made it a few times so far, tweaking it each time until the consistency and flavors were just how i envisioned.  i've used different varieties of winter squash, as well different alliums, various herbs, fennel seeds, fresh fennel, ground ginger,  etc., so the recipe below highlights what i thought tasted best.  all-in-all, soup is a lovely, and forgiving dish, and adding a little of this, and a little of that, turned into a hearty autumnal flavor bomb of a soup!

wishing you all a good one! xo

kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf)

inspired by this recipe

just about any variety of squash works well here, just be mindful that if it's smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc.  if you do not have fresh fennel or fresh ginger on hand, fennel seeds and ground ginger can be used in their place. also, if you prefer to use vegetable stock, reduce the amount of salt added in the recipe.  

| makes roughly 6 cups |


  • 1 kabocha squash, halved and seeds removed 
  • 1 large leek (or 2 small), white and light green parts sliced
  • 1 clove garlic, chopped
  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 cups filtered water (alternatively you could use low sodium vegetable broth - see notes above)
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper 
  • 1 cup spicy coconut cream
  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk
  • 1 teaspoon fresh lemon juice
  • a couple pinches of salt
  • 1/8 teaspoon cayenne pepper 


  • leftover spicy coconut cream
  • poppy seeds
  • fennel fronds


  • preheat oven to 375° and line a rimmed baking sheet with parchment.  rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  cook squash until fork tender - about 50-65 minutes.  let the squash cool until it's ready to handle.  scoop squash out into a bowl and set aside
  • in a large soup pot, heat olive oil and coconut oil over medium heat.  add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant.  add the kabocha, bay leaf, water, salt, and pepper - stir
  • turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)
  • in batches, puree soup in a blender, or food processor, until smooth.  transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)
  • serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds


spicy coconut cream

  • whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper.  taste and adjust accordingly