Dairy Free Butternut Squash Soup Recipe EASY | White On Rice Couple (2024)

FAQs

How do you make butternut squash soup less bland? ›

I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Vegetable broth – Because the blended squash becomes creamy on its own, there's no need for dairy, coconut milk, or nuts here!

Especially when served warm, squash soup is easy to digest, even for people who tend to have nausea or abdominal cramping. This soup is simple to make, saves well, and best of all, can become a healing tonic with a few simple additions.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

Swap in nut milk, either almond or cashew, in place of the cow's milk or cream. If the soup still seems too thin, cook it a little longer than normal to reduce some of the liquid. Make sure to do this uncovered so the liquid evaporates. Work hard to develop the tomato flavour, and you won't miss the cream at all.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Butternut Squash: Butternut squash is a superb source of beta-carotene, vitamin C, and fiber, all of which can contribute to lower inflammation levels. Blend butternut squash into soups or roast it with a touch of cinnamon for a sweet and savory side dish.

Butternut squash contains considerable amounts of fiber, which can help you keep a healthy weight and regulate bowel movements. It's known to help prevent colorectal cancer while the beta-carotene in butternut squash can also improve eye health.

What soup is easiest on the stomach? ›

Chicken soup is a staple for upset stomachs for a reason. It provides vitamins, protein and other nutrients, and it can help keep you hydrated.

Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Its fiber helps with blood sugar. Butternut squash contains a type of fiber that's not digestible.

Consider using methods like making a roux, blending beans or legumes, using bread, adding egg yolk, pureeing vegetables, incorporating heavy cream or coconut milk, adding potato flakes or starch, or making a slurry with cornstarch or arrowroot to thicken soups without sacrificing flavor or texture.

Add Rice

When you want to add a little heft to your broth—say, when preparing a chicken or vegetable soup—rice can do the trick. Simply throw a handful of any uncooked white rice you have into the broth as you cook the soup and let it simmer for at least half an hour.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.