Yasue's recipe 🍃 Perfect warm winter soup!
Creamy butternut squash soup with yogurt sauce recipe
Winter is coming and creamy soup is the perfect soup for the Winter season. Smooth-textured butternut squash combined with coconut milk makes a thick, creamy soup that is plant-based but satisfying. The two classic curry spices used in this recipe work well with squash and stimulate the appetite. They are also a great combination with the yoghurt sauce. By adding a small amount of Fermented Green Papaya Enzyme into this sauce to take with the squash’s dietary fiber, this can make a healthier meal that helps promote your gut health.
Ingredients
4 servings
30 minutes
• 600 g Butternut squash (The skin removed)
• 60 g Onion
• 1 tbsp EV Olive oil
• 1 tsp Sea salt
• 400 ml Water
• 200 ml Full fat coconut milk (Canned)
• 1/3 tsp Ground cumin
• 1/3 tsp Ground coriander
• 2 tsp Plant yoghurt of choice
• 2 tbsp Plant milk of choice
• 2 g Fermented Green Papaya Enzyme
Method
1. Remove seeds and skin of butternut squash then cut into bite-size pieces.
Peel and thinly slice the onion.
2. Heat EV olive oil in a pot over medium heat. Add the sliced onion and sprinkle salt on them then fry for 3 minutes, taking care not to burn the onions. If they are likely to burn, reduce the heat.
Add the prepared squash to mix then fry for 1 minute.
Pour in water and turn up the heat to high. Bring to the boil, reduce the heat to low then cover the pot and simmer for 15 minutes.
3. (While the squash is simmering, make the yoghurt sauce.)
In a small bowl, add the plant yoghurt, plant milk and Fermented Green Papaya Enzyme then mix well to a smooth texture. Cover the bowl and store in the fridge until ready to use.
4. When the time for cooking the squash is over, turn off the heat.
Pour the coconut milk into the pot, also add ground cumin and ground coriander then stir with a blender until a smooth texture is reached.
Reheat gently with low heat just before serving and serve with the yoghurt sauce. Black pepper to taste, if you like. Enjoy!
Tips about Method🌟
• Onions are slowly fried without burning them, which brings out their natural sweetness and umami flavour.
• Spices can be increased in quantity to taste.
• Optionally, pumpkin seeds or almonds can be chopped for toppings.
Yasué Matsuda
Currently living in Japan （until Mar 2024 in the UK）
My key cooking theme is 'Kenohi's Kitchen'. This means 'Everyday cooking makes you'.
Found out to have delayed gluten allergy in 2017 I started gluten-free arrangement cooking with plant-based food after overcoming Leaky Gut Syndrome through a medical diet. Completed Macrobiotic Cooking School LIMA Master Course, which was first established in 1965 in Japan. Also completed the course PLANT-BASED NUTRITION at the University of Winchester. Pursuing healthy but delicious cooking with my foodie passion!