Here’s a super easy and quick recipe for butternut squash soup. Creamy, warm and savory, this recipe adds a unique twist on a classic soup with a pinch of curry powder and the extra health benefit of soy milk. You can make a big pot of this and keep it for days in the refrigerator; it tastes better with each passing day.
1 1/2 – 2 pounds Calabasa Squash
4 cups unsalted vegetable broth (substitute chicken broth)
2 cups water
5 cloves garlic
2 cups soymilk
4 teaspoons salt
1 1/2 teaspoons white pepper
Freshly ground black pepper to taste
1/2 teaspoon curry powder
1 teaspoon nutmeg
1/2 teaspoon ground ginger powder
1/2 teaspoon cinnamon
2 tablespoons butter (optional)
Trim the skin off of the calabasa and chop into bite sized chunks. Set aside.
In a medium to large sized pot, bring the vegetable broth and water to a vigorous boil. Carefully add the calabasa and garlic. Lower heat to medium high and continue to boil for 10 to 15 minutes until calabasa is fork tender.
Using a ladle, carefully take out the calabasa and garlic, putting them into a blender or food processor with just a little bit of liquid. Take care not to get burned by the heat of the steam. You may have to do this step in two or three batches. Don’t overflow the blender or food processor, especially with such heat. Pulse or blend on high for a few seconds until smooth. Return to the pot.
Add the soymilk, salt, peppers, curry powder, nutmeg, ginger, cinnamon and butter. Stir thoroughly. Taste and adjust seasonings as necessary. Serve with slices of French or sourdough bread.