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.

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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.

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*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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