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Discussion Starter · #1 ·
I made this two nights ago and it was incredible.<br><br><br><br>
Vegan, from <a href="http://www.whfoods.com/genpage.php?tname=recipe&dbid=33" target="_blank">whfoods.org</a><br><br><br><br>
This soup will surprise you. It is a beautiful color, full of flavor, and nutritious, in addition to being very easy to prepare. There is just enough coconut milk in it to make it rich tasting and creamy without being high in fat. It is a perfect soup recipe for those days when you want something warm and comforting.<br><br>
Golden Squash Soup \tPrep and Cook Time: 30 minutes<br><br><br><br>
Ingredients:<br><br><br><br>
* 1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)<br><br>
* 1 large onion, chopped<br><br>
* 3 medium cloves garlic, chopped<br><br>
* 1 TBS chopped fresh ginger<br><br>
* 1 tsp turmeric<br><br>
* 1 tsp curry powder<br><br>
* 2 3/4 cups + 1 TBS vegetable broth<br><br>
* 6 oz canned coconut milk<br><br>
* 2 TBS chopped fresh cilantro<br><br>
* salt & white pepper to taste<br><br><br><br>
Directions:<br><br><br><br><br><br>
1. Peel squash and cut into pieces.<br><br>
2. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.<br><br>
3. Place in blender and blend with coconut milk. Make sure you blend in batches filling blender only half full. Start on low speed, so hot soup does not erupt and burn you. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.<br><br><br><br>
Serves 4-6
 

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Thanks, this sounds good. Is there something you could replace the coconut milk with, though? All I have is soy milk and almond milk.
 

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And I just happen to have a butternut and acorn squash sitting on my counter! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #4 ·
I would think you could use soy milk if you wanted! I generally keep a couple of cans of coconut milk around just in case <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>anatta</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Thanks, this sounds good. Is there something you could replace the coconut milk with, though? All I have is soy milk and almond milk.</div>
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I wonder if almond milk would be to strong for this recipe?<br><br>
it looks good and I have not made butternut soup in a long time.
 

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Coconut milk traditionally sets off the flavor of curry so nicely, you aren't going to get the same smooth, rich curry flavor, but it'll still be good.<br><br><br><br>
There are several really tasty curried pumpkin and squash soup recipes here on VB that might give you ideas if you need to substitute (not sure, they may all use coconut milk too).
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Coconut milk traditionally sets off the flavor of curry so nicely, you aren't going to get the same smooth, rich curry flavor, but it'll still be good.<br><br><br><br>
There are several really tasty curried pumpkin and squash soup recipes here on VB that might give you ideas if you need to substitute (not sure, they may all use coconut milk too).</div>
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You have a good point I doubt I could recreated the texture and richness of the recipe useing almond.<br><br>
However I bet it would still be good, to bad there is not another good rich replacment out there that is niether coconut nor soy
 
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