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This creamy non-dairy squash soup has chipotle peppers in it for a little kick!
First, chop all of the vegetables as detailed in the list above. To make the butternut squash easier to peel and chop, consider piercing it several times with a sharp knife and nuking it in the microwave for 2 minutes or so. This softens the skin and makes it just that much less likely that you’ll cut your finger off!
Heat olive oil in a soup pot over medium heat. Add the onion and saute 2-3 minutes. Add the garlic and saute another 2-3 minutes, until the onion is softened and beginning to brown.
Add the rest of the vegetables (squash, carrots and celery), vegetable broth and bay leaf. Simmer until vegetables are tender and starting to get mushy, about 45-50 minutes.
While soup is simmering, chop the chipotle peppers, cilantro and lime wedges.
After 45-50 minutes, remove bay leaf from the soup. (If you don’t, it’s no big deal. I actually forgot and it turned out fine!) Add chopped peppers and puree until smooth using an immersion blender. (If you don’t have an immersion blender, you can transfer the soup in small batches to a blender and process.)
Put the soup back into the pot (if you used the blender method). Stir in cumin, coriander, and milk. Taste and adjust seasonings. You can add more peppers if you’d like it spicier!
Serve hot. Garnish with chopped cilantro and a squeeze of lime juice.
This is a vibrant soup with bright and fresh flavors. Mint and peas is a classic combination. Accompanied with the natural sweetness of roasted garlic and carrots and a kiss of spices, this elegant dish is a definite winner. Serve with fresh crusty ciabatta or croutons. This recipe serves 4 to 5.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!