¾ cup plant based milk (coconut, almond, brazil, cashew)
½ tsp white pepper
½ nutmeg
Bay leaf
Pinch of cayenne pepper
Instructions
Prepare your ingredients: dice or mince your garlic, onions, carrots celery, squash
Prepare a sauce pan on the stove set to medium heat. Once the pan is hot add a tablespoon of olive oil if using.
Add the onions and saute for a few minutes, turn down heat to med low and add the garlic, cook for 1 minute then add the carrots and celery, cook for 5 minutes.
Add the white pepper, nutmeg, bay leaf, cayenne, squash and the vegetable broth to the pan. Turn up the heat to med-high.
Once the soup starts to simmer lower the heat to med low and just let it simmer for 20-30 minutes until the squash is soft. Discard the bay leaf.
Take the squash mixture and place into a blender and puree. You may need to do this in batches. Add the pureed squash mixture to back to the sauce pan at med heat and add the plant based milk. Stir well and heat through till combined, this will just take a few minutes.
Turn off heat. serve while hot, garnish with cashew cream or paprika or chopped chives.
Recipe by True Forage at https://trueforage.com/velvety-fairy-squash-soup/