This soup is creamy enough to pass off as a luxurious indulgent soup even though it is entirely plant based. Use roasted carrots instead of butternut or keep it really simple and top it off with pomegranate seeds. Instead of almonds, use cashews or hazelnuts – it’s delicious either way.
ingredients
Roasted Butternut
1 small or 1/2 medium butternut squash
1 to 2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon amchur
Pinch of nutmeg
Cauliflower Soup
2 tablespoons of olive oil
1 teaspoon cumin seeds
1/2 small head of cauliflower, trimmed and cut into small pieces
1 teaspoon sea salt
1/4 cup chopped toasted almonds
2 tablespoons grated unpeeled ginger
1 small serrano pepper (optional)
3 to 4 stalks of cilantro
Serves 4 to 6
instructions
Preheat the oven to 350°F. Cut the butternut squash into 1-inch pieces, toss with olive oil, salt, amchur, and pinch of nutmeg. Spread on a baking sheet and roast in the oven for 15 to 20 minutes or until golden brown and cooked through.
In a stockpot, heat the remaining 2 tablespoons of olive oil and pop the cumin seeds.Immediately add the cauliflower and salt. Cook it on high heat for 2 to 3 minutes.
Then, add the almonds, ginger, and serrano and cover the pot and turn the heat down.The cauliflower should get light to medium brown in color.
Add 2 cups of water and bring the mixture to a boil. Turn the heat off and let the mixture rest for 5 to 10 minutes. Puree in a blender and pour back into the pot.
Serve the soup warm topped with roasted butternut and fresh cilantro sprigs.
notes & variations
Replace the almonds with 1/2 cup of heavy cream for a richer version.
Use coconut oil instead of olive for a sweeter finish.
Add a pound of shrimp to the soup just after it comes out of the blender – simmer for 2 to 3 minutes until the shrimp is cooked through.
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