Lightly Curried Butternut Squash Soup [WF/GF/DF/V]
Doug Roese / Lakewinds Natural Foods
Light curry flavor brings out the inherent sweetness of the squash. Organic soymilk should have org. sugar, making this soup vegan.
Serves 6-8
Ingredients:
3 tablespoons olive oil
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon ground cardamom
1 teaspoon garam marsala
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
1 large butternut squash (2 1/2 lbs.), peeled and cubed
1 medium red onion, chopped
1 lb Yukon gold potatoes, peeled, 1” cubes
3 cups vegetable stock
2 cups org. soy milk
salt
toasted almonds
Instructions:
1. In oil, sauté garlic, ginger and spices until fragrant.
2. Add squash, onions, and potatoes. Sauté 5-7 minutes until starting to brown.
3. Add stock and soy milk, and boil around 1/2 hr. until veggies are very tender.
4. In blender, or with wand, puree till smooth.
5. Add salt to taste, and serve topped with roasted slivered almonds.
Variations:
o Use pumpkin or another squash.
o Instead of potatoes, add roasted red or yellow peppers, or even apples.
o Top with sliced of seared scallops or shrimp.