Lunch · Recipes

Almond Milk and Butternut Squash Soup

Thinking of the soup of the day? Healthy, tasty and easy? Here is my suggestion – butternut squash and almond milk soup!

I can not believe just a year ago I did not cook and did not like butternut squash at all! While nowadays I try to cook it every  week because a) good for your health (skin, eyes, bones, digestive system etc); b) amazing taste!



  • butternut squash, cubed – 1pc
  • almond milk – 1 l
  • almond, grounded – 125 g
  • onion, diced – 1pc
  • ginger, grated  – 40g
  • cinnamon – 1 stick
  • chilli pepper – to taste
  • salt – to taste
  • lime juice – to taste
  • vegetable oil/butter  – to fry

1. Prepare butternut squash

Peel and dice the squash. Put the cubes in a pot, cover with water and add a pinch of salt. Bring to boil, remove from the pot.


2. Almond milk preparation

You can do the almond milk from scratch as in my recipe or use one from the store. Measure 1 liter and bring to boil.

3. Soup base assembling

When squash’s cool down and all water is gone, hold aside 1/4 of cubes, put back into the pot the rest of the squash, cover with 3/4 liter of almond milk, bring all the ingredients to boil, keep simmering till the squash is soft. When it’s soft, add 1/4 liter of the almond milk, ground almond and salt. Puree the soup.


*As I mentioned before, I follow the recipe from E. Molohovec’s book “The Gift for Junior Housewives” and sometimes I like recipe’s ideas, but I do not like the final taste, so I try to improve it. Thus, this recipe, according to the book, supposed to be ended with a spoon of butter and sugar. I tried it – “too boring” and too “squashy” taste, so I’d decided to fix it and went further.

4. Bring the soup to taste

Sautee the onion pieces in a pan till translucent condition. Add to the soup. Heat up a table spoon of oil in a pan, add the ginger and the rest of the squash to the hot oil in the pan and sautee them together till the cubes’ll have caramelized colors; then, add them to the soup. Add salt, cinnamon, chili pepper flakes and lime juice, balancing the heat, sourness, saltines  and sweetness of the soup.

Garnish with a spoon of cream or sour cream  and chopped chives.

Bon Appetite!


Original recipe #2339


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