Ah! Autumn is upon us!! It’s always a happy time of year for me when I get to pull on my first fussy sweatshirt of the season or wrap up in my favorite silky fall scarf. This deliciously creamy dairy and gluten free squash soup will keep you warm and cozy when you come in from the delightfully brisk and colorful outdoor activities that are so much fun this time of year.
Perfect for a potluck or a quiet evening at home, this rich and yet very nutritious bisque will keep your immune system buzzing with vitamins C and B6, along with beta carotene which your body immediately converts into vitamin A. Butternut squash is one of nature’s most succulent secrets to overall vitality through the winter months.
Like all my recipes, this method is flexible. I encourage you to taste and savor along the way until you find just the perfect texture and blend of spices for your tantalized taste buds. Even substituting cows milk instead of rice milk and 1 cup of heavy whipping cream instead of whole coconut milk is allowed!
- 2-4 butternut squash, halved and seeded (about 3 medium sized)
- 1 – 13 oz. can of coconut milk (Find this in the Asian cooking section of the grocery store, not the beverage isle. Whole or regular coconut milk works better for this recipe than the light version. Be sure to shake well before opening can.)
- 2 cups vanilla rice, soy or almond milk (I prefer vanilla rice milk, but choose your favorite or what is available.)
- 2 tsp agave nectar (or 1 tablespoon of honey or pure maple syrup)
- 1-3 teaspoons yellow curry powder (depending on how spicy you want to make it)
- 2 teaspoons garam masala (optional)
- 1 tablespoon cumin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon coconut oil (or other cooking oil)
- Roast the squash – Preheat oven to 400°F. Place butternut squash halves on a large baking sheet or pan flesh side up. Rub coconut oil along the surface of the flesh. Sprinkle salt, pepper and garlic powder over each squash. Roast 30 to 45 minutes, until flesh is fork-tender
- Blend the soup – Gather the milks and spices. Let the squash cool just enough to handle then spoon the flesh of the squash out of the skin. Starting with the milk, layer the two milks, spices and a few cups of squash at a time in a food processor or blender. Use a small amount of milk at a time, just enough to allow the squash to blend to a medium thick consistency. Unless you have a large processor or blender, you may have to blend small batches at a time. Add the creamed squash to a stockpot on the stovetop or a crockpot if you will be serving the soup later in the day.
- Warm the soup – Once you have creamed all the squash with the spices and milk, warm the soup on the stove until it is piping hot but not boiling. If you use a crockpot, put it on high if the soup will be served within 2-3 hours, otherwise set it to low. The soup only needs to be warmed to a desirable temperature for eating since it is already fully cooked. This is the point that I add extra milk and spices until I reach both my desired consistency and taste. I prefer the soup to be thick and creamy but others enjoy a lighter texture. Once the soup is warmed and fine-tuned, it is ready to serve! Enjoy!