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.
Over this past weekend our family was blessed to enjoy a Shabbat meal at or friends Amy and Eli’s home with a couple that has touched our lives. The couple was Ilit and Effie Eitam, an Israeli army brigadier general and former minister in the government who currently serves on the Knesset foreign affairs and defense committee. He was one of the commanders who helped rescue the hostages in the raid on Entebbe. His wife Ilit is a vegetarian, teacher, mother of eight and loves to cook. They all joined us at our home for dinner last Sunday night and I served this soup. I told Ilit that I would have the recipe loaded on my website soon since I have not yet published it. They loved it! Much like an Israeli version of Tony Robbins, they poured on the parenting advice and awakened the Zionism within that has always been there, but is now refueled. Ilit and Effie, this soup is in honor of you! BteiAvon!
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 (omit for gluten-free variation)
white pepper, pinch
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.
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.
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. Enjoy!
For the Almond Cream:
1.5 cups raw blanched almonds, no skin
water to cover almonds
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.
Rinse the almonds, covering again. Place in a blender or food processor fitted with the steel blade; blend until very smooth and creamy.
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.
Freeze leftovers!
Serves: 8-10
*Parve, non-dairy
- 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
- 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.
- 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.
- 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.
- 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.
- Almond Cream
- Rinse the almonds, covering again. Place in a blender or food processor fitted with the steel blade; blend until very smooth and creamy.
- 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.
- Freeze leftovers!
- Enjoy!
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