Contributed by Chef Akasha
This soup is healthy comfort food at its best. Any kind of squash can be substituted for the butternut squash and carrots or turnips can be used for the parsnips. I love to have this soup for lunch with a sandwhich, but sometimes I serve it at catered events passed on trays in small espresso cups, garnished with fresh chives. Since most of Hollywood is so health and weight conscious, this is always popular since it contains no dairy or added fat. The spiced pumpkin seeds add a crispy-spicy kick.
3 cups chopped butternut squash cubes (approx.1 small squash)
3 medium parsnips, peeled and chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon kosher salt
1 quart vegetable stock, aseptically packaged or canned
1&1/2 cups Silk Unsweetened Soymilk
2 tablespoons tamari or soy sauce
1/8 teaspoon freshly grated or ground nutmeg
Freshly ground white or black pepper to taste
Spiced Pumpkin Seeds, see below
1. Combine the butternut squash, parsnips, onions and garlic in a soup pot and add the vegetable stock. Bring the stock to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the vegetables are soft, about 30 minutes.
2. Add the soymilk and tamari to the vegetables and broth. In three separate batches, puree in a blender until smooth and creamy. Add the nutmeg and season to taste with freshly ground white or black pepper. Garnish with Spiced Pumpkin Seeds.
Spiced Pumpkin Seeds
2/3 cups raw pumpkin seeds
1/4-teaspoon curry powder
1-teaspoon tamari or soy sauce
Freshly ground black pepper
1. Cook pumpkin seeds in a heavy nonstick sauce pan over medium high heat, stirring constantly for about 5 minutes. Once they begin to brown and pop, add the curry powder, turn off heat, and add tamari. Stir evenly to coat and season with black pepper.