Get ready for autumn with Miraval’s twist on Butternut Squash Soup! We incorporate reduced cinnamon-infused rice milk to balance the butternut squash, which adds a completely different dimension of flavor to the dish.
Please note: Soups pureed in a blender have a richer texture. While the butternut squash mixture can be pureed with a food processor or stick blender, the texture and yield will be different from that made in a blender.
Makes 6 cups
Serving size: ½ cup
- ¼ teaspoon vegetable oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- ½ teaspoon chopped garlic
- 5 cups peeled, one-inch cubes of butternut squash
- ¼ teaspoon. ground nutmeg
- 1 bay leaf
- ½ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 5 cup vegetable stock or broth
- 1½ cup rice milk
- 2 whole cinnamon sticks
Heat a large saucepan over medium-high heat.
Add the oil and swirl to coat the bottom of the pan.
Add onion and celery and cook, stirring, for 2 minutes.
Add garlic and cook, stirring, for 1 minute.
Add squash, nutmeg, and bay leaf; cook until the squash starts to brown, 3 to 4 minutes.
Add stock and bring to a boil. Reduce the heat and cook until squash is fork-tender, about 20 minutes.
In a small saucepan, bring rice milk and cinnamon sticks to a boil.
Reduce the heat and cook, whisking occasionally, until light caramel color and reduced to ¼ cup, 18 to 20 minutes.
Remove cinnamon sticks and cool completely.
In batches, transfer butternut squash mixture to blender and puree on high speed until smooth. Transfer to a clean container, stir, and cover to keep warm until ready to serve.
To serve, ladle half-cup portions into small soup bowls. Decoratively drizzle 1 teaspoon of rice milk into the center of each and serve immediately.
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