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

Lentil Soup Recipe

IMG_5211Every once in a while I find myself in a phase. I had a shawarma phase, bran muffins phase, and samosa phase. I would go around different stores selling these foods and see which ones I liked best or make different versions myself. Now I’m on my lentil soup phase! I know it’s a little weird considering it’s scorching hot outside and I’m on a soup phase. The good part about lentil soups is that you can eat them warm. Lentils also have awesome health benefits. They are high in protein and good for your digestion!

I have made multiple versions of lentil soup. They absorb spices and herbs quite well so it’s fun playing around with different flavours. Here is a super easy lentil soup recipe!
Ingredients:

  • 1 ½ cups uncooked lentils of your choice
  • 5 ripe tomatoes
  • 4-5 cloves of chopped garlic
  • fresh basil and lemon thyme leaves
  • dried rosemary
  • spinach
  • salt and pepper
  • extra virgin olive oil
  • ~2 cups of water

IMG_5205From what you can tell, I’m drawing inspiration from Italian flavours with the garlic, olive oil and fresh herbs.

IMG_5210Procedure:

  1. Start by peeling and chopping 4-5 cloves of garlic
  2. Set the garlic aside then move on to dicing the tomatoes.
  3. Once the tomatoes are diced, start roughly chopping the fresh herbs (you can also just tear them in smaller pieces instead)
  4. In a hot medium size pot, pour in the extra virgin olive oil into the pot then swirl it around so that the entire bottom surface has enough oil
  5. Add the chopped garlic into the pot
  6. Sauté the garlic until the edges turn brown
  7. Once the garlic edges turned brown, you can add the diced tomatoes, salt, pepper, chopped herbs and dried rosemary
  8. When the tomatoes release their juices you can add the uncooked lentils into the pot (use a small to wash the lentils before adding them into the pot to take out any impurities)
  9. Mix the ingredients around then add the water. Add a pinch of more salt and pepper before closing the lid
  10. Check on the lentils once in a while to make sure they don’t burn or if they need more water (I like to add a little olive oil when I check them so they don’t stick at the bottom of the pot)
  11. Meanwhile, chop or tear your spinach leaves in smaller pieces.
  12. After 10 minutes, add the spinach into the pot.
  13. Check the pot after 5-7 minutes then check if the lentils are cooked.

I used Chinese five spice and spicy sesame seed oil at a different version and it’s by far my fave! Try out different flavour combinations and let me know which ones are your favourites by leaving a comment below!

Always,

-K