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!
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!