It's hard to tell which is my favorite soup: this one or Carrot-Ginger. I tasted the precursor of this soup when my friend Amabel served it for a 'catch-up' lunch.

Bake in the oven at 400º F until soft:

• 1 medium-sized butternut squash (cut in half, removed seeds, and place face down on cookie pan with shallow sides and 1/4 cup water in pan)
• 1 medium-sized yam, washed and pricked with a sharp knife on top

Ingredients

• 4 cups of water or vegetable broth
• 1 large carrot peeled and sliced finely
• 1 white onion chopped
• 1 tsp. salt
• 1 tsp. chicken-like seasoning 
• ½ tsp dried basil
• ¼ tsp pepper
• 1 tsp mild Indian curry powder
• 4 cups of non-dairy milk (almond milk, rice milk)
• 1 tsp white truffle oil, if desired

Preparation

While squash and yam are baking, combine other ingredients (except for white truffle oil) in a large saucepan. Bring to a boil and simmer until soft.

When squash and yam are baked, peel yam and add to mixture in saucepan. Scoop out butternut squash and add to mixure. 

Blend with a hand blender or put through a food processor by pulsing vegetables in small batches.

Add 4 cups non-dairy milk to desired consistency.

Reheat but avoid boiling. Add the white truffle oil. Mix well.

Serving

Ladle into bowls. Typically serves 6-8 depending on size of bowls (and requests for 'seconds')

Garnish with snipped chives or croutons, and serve with walnut sourdough bread and hummus spread, if desired.