Butternut and Acorn Squash Soup
AMAZING! Dairy free modifications with a SE Asian spin!
I can't have milk products, so I mixed this up a bit.
1. I roasted the onion (halved) with the squash to give it an extra layer of flavor. I did this a day in advance to save time, and stored the scooped squash and onion in the fridge.
2. Next day: Added canola oil to my soup pot and (instead of butter) and sautéed the diced roasted onion, also with 4 heads of garlic and 2-3 Tbs fresh ginger, diced.
3. I left out the cream cheese and cinnamon. To the pot, I added the broth, squash, 2/3 c coconut milk, 1/4 cup turbinado sugar and 2 tsp curry powder. I let this all simmer for an hour or so (could be less), then used an immersion blender to blend.
One of the best soups I've ever made at home!
3 users found this review helpful
Dec. 10, 2013