La Cucina di Terresa’s Winter Squash Almond Milk Soup

Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This hearty soup, which she calls “mightily savory,” is one of Terresa Murphy’s favorite winter meals. One batch can feed up to 8–10 people, making this a great option for dinner parties where all are invited to share the simple joys of plant-based cooking.

Ingredients

  • Zest of lime
  • pounds (1.25 kilos) mixed winter squash; sweet dumpling, kabocha, butternut

Method

Preparation

Wash, dry, and zest lime, then set aside on a plate to slightly dry. Preheat the oven to 400°F (200°C). Scrub and dry the outside of squash. Cut in half and scoop out the seeds and filaments (don’t throw away—cook up into a broth to sip on). Lightly brush the skin