Description
Creamy butternut squash soup with a spicy kick from Indian and Mexican flavors. Perfect for a cozy night in.
Ingredients
Units
Scale
- 1 tablespoon + 1 teaspoon extra-virgin olive oil
- 2 medium garlic cloves, minced
- 2 cups (473 ml) squash peeled, seeded, and diced
- 1 medium Spanish onion, minced
- 2 teaspoon kosher salt
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced
- 1 teaspoon Arborio rice
- 1 cups (240 ml) almond milk (plain and unsweetened)
- 2 tablespoons golden raisins
- 1 guajillo chile, seeded
- 1 1/2 teaspoon tamari
- 1 teaspoon fresh lime juice
- 1 teaspoon dried Mexican oregano
- 3 tablespoons almond oil
- 1 jalapeno, seeded
- Yogurt and toasted pumpkin seeds, for serving
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat.
- Add the garlic, squash, onion, and 1 tablespoon of salt.
- Lower the heat to medium-low and cook for 15 minutes, until the vegetables soften and become translucent.
- Add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
- Add the rice, almond milk, and 3 cups (720 ml) of water.
- Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to low and simmer for 20 minutes.
- Transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times.
- Season with the remaining 1/2 teaspoon of salt. Add more water if needed.
- Ladle into soup bowls and garnish with plain yogurt and toasted pumpkin seeds, if desired. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
Notes
- For a smoother soup, strain the soup through a fine-mesh sieve after blending.
- Toasted pepitas (pumpkin seeds) add a nice crunch; toast them in a dry pan until fragrant.
- Coconut milk can be substituted for almond milk for a richer, creamier texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 15
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 5