Re: Dairy-Free Roasted Butternut Squash Soup

soup in bowl

Just in time for the fall season, this dairy-free roasted butternut squash soup is one of the most comforting and flavourful soups I’ve had recently. I’ve been testing and developing a few dairy-free and gluten-free recipes since my last food post. Some still need a little tweaking, but this soup was so simple and goof-proof that I just had to share it!

Ingredients:

  • 1 butternut squash
  • Neutral oil (I used grapeseed but you can use whatever you have in stock)
  • 1 can regular coconut milk (I use Arroy-D brand, but use whatever you prefer)
  • Fresh tarragon bunch
  • 3 garlic cloves
  • 1-inch ginger
  • 3 allspice whole
  • 1-2 dried bay leaf
  • 1 cup chicken broth
  • 1-2 tbsp fish sauce 
  • ½ lime juice
  • Salt & pepper

Special equipment:

  • Twine
  • Cheesecloth
  • Ladle 
  • Heatproof blender 

Roasted butternut squash

Procedure:

  1. Cut butternut squash into 4 pieces and clean out the seeds
  2. Preheat the oven to 420 degrees Fahrenheit 
  3. Put butternut squash pieces in a lined baking tray
  4. Slather neutral oil on each piece then season with salt and pepper
  5. Roast for 25 min or until the flesh of the squash is soft throughout but not totally mushy
  6. Set aside to cool 

Soup

Procedure:

  1. Use the cheesecloth and twine to create a bouquet made of tarragon, whole garlic cloves, ginger, dried bay leaf, and whole allspice
  2. In a cold saucepan, combine 1 full can of coconut milk, 1 cup chicken broth and 1-2 tbsp fish sauce
  3. Add the bouquet to the coconut milk mixture 
  4. Let the coconut milk simmer for 30-40 min. Taste the coconut milk mixture for tarragon, garlic and ginger notes. The longer the bouquet steeps in the mixture, the stronger the tarragon taste. 
  5. Once you’re satisfied with the flavour intensity of the coconut mixture, turn off the stove and remove the bouquet but leaving ginger and garlic bits that may have drifted out of the cheesecloth.
  6. In a heatproof blender, put half of the roasted butternut squash and lime juice then ladle in some of the coconut mixture.
  7. Pour out the first batch of the soup into a container then add the remaining butternut squash and coconut mixture to the blender.
  8. Combine both batches in the pitcher then blend to your desired consistency. (I blended mine until it was smooth, with no lumps).
  9. Taste the soup mixture for salt, i.e. does the mixture need more salt? Adjust the seasoning to your preference. 

This soup was super cozy to eat and it stores nicely in the fridge. If you have some chili oil, I recommend garnishing with it to add some heat and another layer of flavour. The best part about this soup is that you can easily switch up the bouquet to whatever spice and herb combo and create a brand new soup! I actually originally planned on using fresh lemon grass but couldn’t find it in the store. Nonetheless, this is what makes cooking fun, at least for me!

Always,

K

Re: Gluten & dairy-free meal ideas for active lifestyles

fried egg, smoked salmon, clementine, mixed nuts, cherry tomatoes, celery sticks
Gluten-free bread, microgreens, fried egg, smoked salmon, clementine, mixed nuts, celery sticks, cherry tomatoes

Over the past couple of years, I’ve changed my diet to mostly gluten and dairy-free. Admittedly, I have enjoyed some bread, cheese and dairy-forward desserts from time to time. Regulating my hormonal imbalance and newly gained food sensitivities/intolerance while satisfying my foodie heart has been challenging. I love food and all of its many facets. This blog is mostly comprised of recipes and my food experiences of the past decade. And so shifting my diet, in the beginning, felt like pieces of this relationship I had with food were getting compromised. But it doesn’t have to feel that way. Gluten and dairy-free meals are flavourful, creative and vibrant. It doesn’t have to be a deprivation of some sort, unlike what it may seem like right off the bat. In fact, many cuisines outside of the West are filled with gluten and dairy-free delicacies. For me, the challenge is eating enough food to sustain a physically active lifestyle. In not so many words – I eat often. 

Seeing that I couldn’t remember the last time I actually posted a recipe on here, I’m going to make a more conscious effort to share some of my tasty gluten and dairy-free creations/discoveries with you all. In the meantime, below are some meal/snacking ideas for meal planning gluten and dairy-free meals.

Breakfast:

  1. Peanut butter-banana almond flour pancakes, celery sticks, fresh fruits
  2. Chia seed pudding (you choice milk alternative, I like using coconut milk), unsweetened shredded coconuts or coconut chips, fresh fruits, unsalted raw seeds and cinnamon
  3. Savoury buckwheat crepes, eggs (over easy), smoked salmon, clementines, celery sticks
  4. Toasted or fried gluten-free bread, sunnyside up eggs with chives, avocado slices, sprouts, cherry tomatoes, cucumber slices, nuts

Lunch:

  1. Vietnamese fresh rolls using rice paper, choice of protein and greens with hoisin sauce with fresh fruits on the side and kombucha 
  2. Rice and canned tuna (in oil, not water) mixed with soy sauce, sambal, grated garlic, green onions, lemon juice and seaweed (or furikake), and steamed bok choy with balsamic glaze and crispy garlic or onions on the side
  3. Corn cob salad, your choice of protein, avocado slices
  4. Lettuce wraps (your choice protein, green onion, butter lettuce, pickled radish, thinly sliced red onions and peanut teriyaki sauce) and apple slices

Dinner: 

  1. Ramen with soba noodles, your choice of broth, blanched bok choy, lotus root, enoki mushrooms, chili oil
  2. Corn tortilla tacos, your choice protein, pickled onions, cilantro, pico de gallo
  3. Roasted sunchokes and red bell peppers, your choice protein, sauteed greens or salad
  4. Savoy cabbage slaw with carrots and fermented beets, your choice BBQ protein, celery sticks

Snacks:

  1. Guacamole (avocadoes, cilantro, garlic, S&P), corn tortilla chips or green plantain chips or cassava chips 
  2. Chia seed pudding with fruits 
  3. Apples with nut butter and cinnamon
  4. Roasted chickpeas with spices (smoked paprika, garlic powder, S&P, dash or sugar for balance)

Desserts:

  1. Coconut rice pudding with cacao nibs and coconut chips
  2. Frozen banana dipped in dark chocolate, your choice of toppings
  3. Japanese mochi
  4. Flourless souffle (this does have butter and some recipes have milk but substitutions are available!)

There are many more food ideas, these are only some I’ve recently enjoyed. I’m working on a few recipes from this list and will definitely start sharing them soon! It’s been amazing to rediscover food and get introduced to new ones in this part of my food and health journey. Thanks for sticking around and being part of this blog community over the years! It’s definitely become my personal time capsule in some ways. 

Always,

K