Ingredients
Scale
- 1 medium sized onion, diced
- 1 TB olive oil, for sautéing
- 6–8 chicken thighs, cooked
- (1.5-2 lbs.) 1 medium sized head of cauliflower, chopped
- (2-3lbs) 1 butternut squash
- 1/4 cup organic chicken bouillon
- 1 TB garlic, minced
- 1 tsp salt, plus extra to taste
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/4–1/2 tsp red pepper flakes, optional for a spicy kick
- 2 cups vegan country crock cream
- 4 cups water
- 8oz Vegan Daiya Cheese
- Cooked Bacon pieces, for topping
Instructions
- Sauté onion and garlic in olive oil, then add cauliflower, squash, bouillon, seasonings, and water.
- Simmer until tender. Puree with an immersion blender until smooth.
- Stir in chicken, vegan cream, and cheese. Heat through, top with bacon, and serve.
- Prep Time: 20 Min
- Cook Time: 60 Min