La Cucina di Terresa’s Winter Squash Almond Milk Soup

Name: La Cucina di Terresa’s Winter Squash Almond Milk Soup
Yield: Serves 8–10
Cuisine: Italian
Ingredients: Zest of lime; 1 cup (100 grams) almonds; 4¼ cups (1 liter) water; unrefined sea salt; Freshly ground pepper (white, if you have it); 2½ pounds (1.25 kilos) mixed winter squash; sweet dumpling, kabocha, butternut, blue Hubbard, etc.; 4 tablespoons unsalted butter or extra virgin olive oil; Generous handful of pumpkin seeds, roasted and finely chopped

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
2½ pounds (1.25 kilos) mixed winter squash; sweet dumpling, kabocha, butternut

Europe
France
Winter
Mediterranean
Paris
Soup
Vegetarian
Gluten-free

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