Curried Cream of Butternut Soup*
 
 
When I was vegan about 15 years ago, I longed for the tastes and textures of the very things that I gave up: meat, dairy/cheese and eggs, etc. Well, what does a gourmet cook/foodie do in this situation? Learn everything you can about vegan cooking which means devouring vegan cookbooks, dining at assorted vegan restaurants, taking vegan cooking classes, etc. I adapted this rich and creamy butternut soup recipe from a similar recipe by world-renowned vegan author and activist, John Robbins. This recipe is really easy; do not let the almond cream scare you! It is so easy to make. It is loaded with vitamins, antioxidants and even protein and brain healthy essential fatty acids from the almonds. Garnish with a swirl of almond cream.
Author:
Recipe type: Eating Clean, Freezer Friendly, Quick & Easy, Shabbat & Holiday, Soups & Sandwiches
Cuisine: Parve, Non-Dairy, Eating Clean
Serves: Serves: 8-10
Ingredients
  • For the Butternut Soup:
  • 2 tablespoons canola or grape seed oil
  • 1 large or jumbo sweet or yellow onion, diced
  • 2 shallots, diced
  • 4 cups veggie broth (I use Imagine brand) and 4 cups water or 8 cups water
  • 1 medium-large butternut squash, peeled, seeded, medium dice (when butternut is not in season use frozen butternut, estimating the same amount as a medium-large butternut, as different brands vary in package size and amount of butternut)
  • 1 large Granny Smith apple, peeled and diced
  • 1 tablespoon curry powder, more or less to taste
  • 2 bay leaves
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons or more to taste Osem all natural chicken -flavored (parve) powdered soup mix
  • white pepper, pinch
  • For the Almond Cream:
  • 1.5 cups raw blanched almonds, no skin
  • water to cover almonds
Instructions
  1. In a large stock pot over low-medium heat (at least 7 quarts) sauté the onions in oil for about 5 minutes; add shallots and apple, continuing to sauté until softened. Add spices, bay leaves and the butternut, sautéing for 2 more minutes to release the essential oil and flavor in the bay leaves.
  2. Add broth, soup powder and water, seasoning with salt and pepper to taste. Add more curry as desired. Curry powders vary so much that you need to add to taste. Raise the heat to high and bring to boil. Immediately reduce heat, cover and simmer over low heat until the butternut is tender.Remove the bay leaves and puree the soup with an immersion blender or in small batches in a food processor fitted with the steel blade. Add more water or broth as needed.
  3. Add the almond cream slowly, adding desired amount. You can freeze any extra almond cream for another use, or keep it in your fridge for other recipes, sauces or soups. Adjust seasonings.
  4. Soak the almonds covered with purified water overnight in a bowl or a BPA-free plastic container in the fridge; cover with plastic wrap or lid.
  5. Almond Cream
  6. Rinse the almonds, covering again. Place in a blender or food processor fitted with the steel blade; blend until very smooth and creamy.
  7. Note: If you can only find raw almonds with the skin, it is so easy to blanch and peel your own. Bring a small pot filled with water to boil, add the almonds, cook for 1 minute, drain the almonds in a colander, then immediately place them into an ice water bath (bowl filled with ice and water.) The skins will start to peel on their own! All you need to do is to help slide them off, and you are done.
  8. Freeze leftovers!
  9. Enjoy!
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/curried-cream-of-butternut-soup/