Recipe Redux: A Trend in Every Pot

Happy 2013!

Let's talk about food, shall we? How about food trends, in particular? The 2013 Food Trend Predictions are in (see them for yourself: http://www.srg.com/permanent/2012/10/2013-culinary-predictions) and we have some exciting things do discuss.

First, expect to see sour, tart, bitter and acidic flavors coming out. Healthier dishes (yay!) are also increasing their portfolio in 2013. Asian influence will be prevalent in restaurants and blogs this year along with veggies as entrees (think beyond tofu... care for a cauliflower steak?) and grown up kids menus. Expect to see American Artisians pop up in your local square, along with tapas/small plates making a stand. Fruit will appear in savory dishes and popcorn will be a trendy snack. The trend I am MOST excited about is that in 2013 there will be "all inclusive menus". Think vegan menus, gluten-free menus, dairy-free menus, etc. This may not seem very exciting to you, but if you have a food allergy, this is fantastic news!

In celebration of these trends, I have created a creamy squash soup that is dairy free. And now, onto the recipe:

You will need an acorn squash (butternut would also be delish), a small onion, 1-2 cloves of garlic (I used two, but I love garlic), curry powder, turmeric, salt & pepper, chicken (or vegetable for a vegan dish) broth and unsweetened plain almond milk.

First, chop the squash, onion and garlic. No need to fuss about perfect sizes. It will all be blended in the end.

Then, add 1 tsp olive oil and 1 tsp earth balance butter (you could just use 2 tsp olive oil if you prefer) to a heavy pot and heat over medium heat. Add chopped veggies and spices.

Cook, over medium heat, 5-8 minutes until onions are slightly tender and squash begins to soften. Do not overcook, it will burn the garlic. Then, add 1 1/2 cups broth and bring to a simmer. Simmer 10-15 minutes until squash is tender.

When the squash is cooked through, remove the pot from heat and blend using an immersion blender (one of my favorite tools) or carefully blend in batches in a stand blender.

Normally I like my soups to have a little "chunk" in them, but for this recipe, it is so smooth, you will like it completely pureed. Once you have the soup completely pureed, stir in 1/2 cup unsweetened, plain almond milk.

Stir...

Then, when completely combined, serve into a bowl or mug and enjoy with a crusty whole wheat baguette toasted and rubbed with garlic clove. Enjoy!

"Creamy" Squash Soup:
1 acorn squash, peeled, seeded and diced (*Note- I usually cut the squash in half and scoop out the seeds, then place cut side down on a microwave safe plate and microwave 90 seconds to just soften the squash ever so slightly. This is a tremendous help in removing the skin!)
1 small onion, diced
1-2 cloves of garlic, roughly chopped
1/2 tsp curry powder
1/2 tsp turmeric
salt and pepper to taste
1 tsp olive oil
1 tsp Earth Balance Buttery Spread
1 1/2 cups low sodium, preferably organic chicken or vegetable broth
1/2 cup unsweetened, plain almond milk

Heat olive oil and earth balance in a heavy pot (I use my dutch oven) over medium heat. Add squash, onion, garlic, curry, turmeric, salt and pepper. Saute 5-8 minutes, until onions are tender and squash just begins to soften. Then add chicken broth and bring to a simmer. Simmer 10-15 minutes, until squash is cooked through. Remove from heat and blend with immersion blender until completely smooth. Stir in almond milk and enjoy!