With my mom in town, I wanted to make a comforting dinner that tasted as good as a restaurant-quality meal–> without having to leave the house! We both love curry-flavored dishes, so I had a feeling this soup would be a hit.
And, boy, was it.
A creamy, dairy-free soup that's perfect for Fall squash!
- 1 teaspoon coconut oil
- 1 large onion , chopped
- 2 cloves of garlic , minced
- 1 medium butternut squash , peeled, seeded and cut into chunks (about 3-4 cups)
- 2 teaspoons curry powder
- 3 cups water
- 1 teaspoon salt , or to taste
- 1/2 cup almond milk , or non-dairy milk of choice
- freshly ground nutmeg , to garnish
- In a large stock pot, heat the coconut oil over medium heat and saute the garlic and onion for about 15 minutes, until the onions start to caramelize. Use a splash of water, if needed, to prevent sticking. Once the onions are lightly golden and tender, add the curry powder and saute for 1 minute.
- Add the squash and water, and bring to a boil.
- Once boiling, reduce the heat to a simmer and cover for 20 minutes, or until the squash is tender.
- Transfer the soup, in batches, to a food processor or blender, and blend until velvety smooth.
- Add in the almond milk, then blend one more time until creamy.
- Transfer the blended soup back to your original pot, season with salt, to taste, and reheat on the stove until piping hot.
- Serve hot, with a sprinkling of freshly ground nutmeg on top!
Per Serving: Calories: 113, Fat: 1g, Carbohydrates: 25g, Fiber: 4g, Protein: 2g
My mom agreed that this was just as good as any fancy restaurant’s soup.
Hope you all enjoy it as much as we did!