The Best Soup You’ll Ever Taste (Dairy Free)

Brace yourself for what was unanimously voted as one of the best soup recipes ever tasted: Curried Butternut Squash Soup. Whether you are looking for the perfect Fall soup recipe, an excuse to cook with butternut squash , or want something different that will be sure to impress all guests, this is the recipe for you. As an added bonus, this recipe is dairy free so it is a welcomed meal for those who may be cooking for guests with a dairy sensitivity.

Chef Diana Nash led the class through a Vitamix tutorial, demonstrating the versatility of this magic blender. Soup? In a blender? That’s right; Curried Butternut Squash Soup was no exception. The Vitamix turned the butternut squash from solid cubes to a smooth, creamy, warm soup in a matter of seconds. No Vitamix at home? No problem. This recipe turns out just as sensational with a food processor.

Tips and Tricks:

Chef Diana did an excellent job engaging all of her students in this participation class while offering tips and tricks along the way. Here is a behind the scenes look at her best tips to perfecting this soup. First, when heating the butternut squash in a pan, allow the butternut squash to cook down to an almost mushy texture. This will help create that smooth texture in the soup. Second, use a sweet onion (often referred to as a yellow onion) because it will bring out the sweetness that is naturally in the butternut squash. Third, always layer your seasoning when adding it to the recipe. This will ensure equal distribution. Fourth, use vegetable stock instead of chicken stock to make this recipe vegetarian.

Taste:

The warm, sweet, butternut squash taste inundates your taste buds and immediately warms you. The coconut milk provides a creamy texture that perfectly complements the sweetness of the butternut squash. Wait one second and get hit with a spicy kick from the red crushed pepper. Each bite leaves you wanting more as the combination of flavors are unlike anything your taste buds have experienced before.

Participation classes here at Culinaria are a fun way to interact with the chef and fellow classmates. Come in as strangers, and leave with a few new friends and many amazing recipes.

Recipe: Curried Butternut Squash Soup

(Serves 6-8)

3          TBSP.       coconut oil

1          —              sweet onion, diced

4         cloves        garlic, minced

1          tsp.            freshly grated ginger

1          tsp.            curry powder

½       tsp.            garam Masala

½       tsp.            crushed red-pepper flakes

3         cups           low-sodium chicken stock

2         lbs.             butternut squash, cubed

14        oz.             canned coconut milk

½         —            lime, juiced

½        tsp.           salt

¼        tsp.           pepper

½        cup           torn fresh cilantro (for serving)

⅓         cup            roasted peanuts, chopped (for serving)

 

1. Heat a large pot over medium-low heat and add the coconut oil. Once it’s melted, add in the onion and garlic with a pinch of salt and stir. Cook until the onion is soft and translucent, about five minutes.

2. Add in the ginger, curry powder, Garam Masala and red-pepper flakes and stir until it is incorporated. Cook the curry and onion mixture for five minutes, stirring occasionally.

3. Pour in the stock and add the squash. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 15-20 minutes.

4. Once the squash is soft, turn off the heat and very carefully pour the entire mixture into the VitaMix. Blend until the soup is smooth and pureed.

5. Add the coconut milk, lime juice, salt and pepper, and blend until it’s completely warm. Taste and season additionally if desired.

6. Serve the soup with a garnish of torn cilantro and crushed peanuts.

 

Thanks for stopping by and be sure to check back next week for Vitamix write- up on FAQ!