Now that I've accepted my lactose-intolerance, I'm always on the hunt for creamy, dairy-free recipes. This soup hits the spot.
Including carrots and the two types of squash add complexity and depth of flavor. Ginger, curry, and garam masala provide just enough spice.
Prep/Active Time: 35m
Total Time: 1hr 10m
Vegetable oil or butter
1 Small Acorn squash, cut into cubes
1 Small Butternut squash, cut into cubes
2 Carrots, peeled and sliced
6-8 Cups chicken or vegetable broth (homemade works best, but no judgment)
1 Onion, diced
2-3 Inches of ginger, peeled and sliced
1/2 Teaspoon curry
1/2 Teaspoon garam masala
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
Optional: 1/4 Cup honey
Optional: Coconut milk, to taste
- Heat oil on medium in a large pot. Add onion and cook for about 5 minutes, stirring frequently with a wooden spoon to prevent sticking.
- Add ginger, curry, garam masala, nutmeg, and cinnamon. Add oil as needed to prevent sticking. Cook for 2 minutes, stirring frequently.
- Add squash and carrots to pot. Add just enough broth to cover vegetables.
- Bring soup to a boil and cover. Cook until squash is tender enough to be easily pierced with a fork. This will take about 20-30 minutes.
- Turn off burner, and puree soup (Carefully! It's hot!) with an immersion blender, 'til it's smooth. You can use a standing blender, too. Depending on your blender, this could take 5-15 minutes.
- Salt to taste. Add honey if you'd like, and stir to incorporate.
- Ladle into a bowl. Add a few tablespoons of coconut milk to taste, and to make your soup look like a pretty galaxy.