Maybe you aren’t all as compulsive as I am and you don’t plan your Thanksgiving dinner weeks in advance. Actually, I don’t think I do it out of obsessiveness so much as I just find it incredibly fun to think about what I will be making and then putting together the best recipes I can. This soup is wonderful any time, but I like to keep it for Thanksgiving. I do that with certain recipes, whether it is for the Jewish holidays or secular holidays. This soup not only tastes wonderful but it is such a pretty color. I serve it in my Staub pumpkin soup bowls and it is always a hit. Now because I won’t be making this until a couple of days BEFORE Thanksgiving I won’t have any photos to add until then. But since I hope that some of you may want to make this for the holiday, I am including it without the photos for now. You will just have to trust me that this beautiful and delicious soup is worth making.
Curried Butternut Squash Soup
Yield: Serves 4-6
1 medium sized butternut squash, peeled and cut into about ½ inch pieces (about 3 cups)
1 large onion, chopped
3 medium cloves garlic, chopped
1 Tablespoon chopped fresh ginger
1 teaspoon turmeric
1 teaspoon curry powder (I used a mix of hot curry powder and mild ratio 1:2)
2.75 cups + 1 TBS chicken or vegetable broth (vegan)
6 oz. canned coconut milk (Do not use Light Coconut Milk)
2 Tablespoons chopped fresh cilantro
salt & white pepper to taste
Peel squash and cut into pieces.
Heat 1 Tablespoon broth in medium soup pot. Healthy Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, ginger, and continue to sauté for another minute. Add turmeric, curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil reduce heat to medium low and simmer uncovered until squash is tender, about 10 minutes.
Using an immersion blender, blend with coconut milk. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat, and add cilantro.
NOTE: I tripled the recipe for Thanksgiving and the only thing I changed was that I used two 13.5 oz. cans of coconut milk for the pot.
I am not a vegan, however, I have beloved family members who keep Kosher and one who is deathly allergic to eggs. As you can imagine, this can present quite a challenge when it comes to desserts – especially for the holidays. And I have an aversion to making something with substitutes that isn’t almost as wonderful as the real thing. It’s taken some searching and experimentation, but I think that my vegan pumpkin pie is as good as pumpkin pie with milk and eggs. It has the right taste and mouthfeel. So if I didn’t have to work within these restrictions would I still make the vegan version – probably not, but when I eat this do I feel as if I am “making do?” Definitely not. It’s one darn good pumpkin pie. And my niece, who has eaten both, swears she likes this version better!
1 recipe non-dairy condensed milk (see attached recipe)
15 ounce can pumpkin puree (NOT pumpkin pie mix)
½ teaspoon salt
1 teaspoon ground ginger
2 rounded teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground clove
2 Tablespoons molasses or buckwheat honey
3-5 cracks of black pepper
Preheat the oven to 400 degrees F.
Mix all of the ingredients together in a blender until smooth and well-blended
Pour into pie shell and bake on the lowest rack of the oven for 10 minutes
Cover the crust with foil or a pie guard and continue baking for about 30 minutes more or until the center just jiggles a little. Turn off the oven, open the door slightly and leave the pie in the oven for 10 more minutes. Don’t worry if it cracks a bit and poofs up. It will settle down as it cools. My baked filling is very dark because of the spices and molasses.
Allow to cool thoroughly. This tastes best when made a day ahead.
Because this is not a real custard, you don’t have to worry about refrigerating it.
I brought this to my niece’s house for Shabbat and it is the favorite dessert of my goddaughter/great niece.
Instant Dairy-Free Sweetened Condensed Milk Alternative
1 cup + 2 tablespoons dairy-free, vanilla milk powder (I usedGrowing Naturals Organic Vanilla Rice Milk Drink but I’m not sure this is still available, so you might look for either a soy-based version if you have no issues with soy or Better Than Milk brand Rice Beverage Powder Mix – Vanilla. I have not yet tried either of these, so I am going off of reviews on the internet. )
¾ cup sugar
½ cup hot water
2 tablespoons canola, rice bran or grapeseed oil
Generous pinch salt
Place the rice milk powder and sugar in your blender. Whiz the ingredients for about 30 seconds, or until powdered.
Add the water, oil, and salt to your blender and blend for 2 minutes, or until thick and creamy.
Use as a substitute for sweetened condensed milk in recipes.