- Boil 1/2 diced acorn squash (with the skin) and 1 chopped carrot in water with some sea salt for 20-25 min. In the meantime, sauté 1 sliced onion, 2 minced garlic cloves, 2 green onions, 1/4 head cauliflower (chopped) and 1 chopped celery stalk in 1 tbsp coconut oil at medium heat for 7 minutes, add 1/2 diced zucchini or yellow squash, 1 pinch smoked paprika, 2 tsp minced onion flakes, 1/4 tsp ground coriander, 2 tbsp curry powder, 1 pinch chili flakes, 1 tbsp veggie broth paste, 1/4 tsp sea salt, 5 sliced sun-dried tomatoes and 1 can of coconut milk (400ML). Cook for 5 more minutes and stir well. Add the acorn squash and carrot to the pot with 3-4 oz rice noodles and let simmer for 3 minutes. Serve with some fresh cilantro and enjoy!