Name: Spicy Butternut Squash Soup
Prep time: PTM
Cook time: PTM
Yield: 4-6
Ingredients: 1 pound cubed butternut squash; 1 onion (diced); 2 cloves garlic (minced); 1 jalapeño (minced); 2 medium yukon gold or red potatoes (peeled and diced small); 3 cups vegetable broth (I like Imagine No-Chicken Broth, low-sodium); 1/4 tsp freshly grated nutmeg; 3 TBS cooking sherry or sweet white wine; 1 cup unsweetened non-dairy milk (I used almond); salt and pepper to taste; truffle oil drizzle (optional)

Spicy Butternut Squash Soup

This dairy-free, oil-free soup is heavy on flavor without being heavy in fat. If you like a lot of spice, include the jalapeño seeds; otherwise leave them out.

CourseSoup

Servings

4-6

Servings

4-6

Ingredients

1pound cubed butternut squash
1 oniondiced
2cloves garlicminced
1 jalapenominced
2medium yukon gold or red potatoespeeled and diced small
3 cups vegetable brothI like Imagine No-Chicken Broth, low-sodium
1/4tsp freshly grated nutmeg
3TBS cooking sherry or sweet white wine
1 cup unsweetened non-dairy milkI used almond
salt and pepper to taste
truffle oil drizzleoptional

Instructions

In large pot, saute onion until soft, adding small amounts of broth or water as it sticks.
Add garlic, jalapeño, sherry/wine and nutmeg to onion and cook about 2 minutes
Add squash, potato and vegetable broth to pot, bring to a boil, and lower heat to simmer partially covered about 20 minutes or until squash and potatoes are soft.
Transfer soup to blender along with non-dairy milk and blend until smooth.
Pour blended soup back into pot, heat until warmed through if it cooled off from milk, season with salt and pepper. Serve and drizzle with a tiny bit of truffle oil if desired. This soup is delicious with the Lemon-Maple Brussels Sprouts (click link in blog entry above, or find in Recipes).