Indian Butternut Squash Soup

Squash bowl

Indian Butternut Squash Soup

Recipe Details:

My friend Raj is always bringing food over to our home. I wanted to make him something special that was vegan, so I came up with this butternut squash soup made with Indian spices. He definitely gives it a thumbs up! Adjust the spice level for your own taste, and enjoy some wonderful fall flavors.

TOTAL TIME: 60 min

ACTIVE: 30 min

INACTIVE: 30 min

SERVING: 4 – 8

Equipment List

  • Sheet Pan
  • Emersion blender
  • Soup pot

Ingredients:

  • 2 Tbs olive oil
  • 1 chopped onion
  • 1 butternut squash
  • 4 oz unsweetened apple sauce
  • 1 Tbs minced garlic
  • 4 cups chicken stock
  • 1 ½ cups Cheri’s HazelCream
  • 2 Tbs Garam Masala
  • Salt and white pepper to taste
  • Chopped basil for garnish (optional)

Please see our suggested ingredient providers links just below the recipe…

Split the squash

Using a sharp knife split the squash in half.

Remove Seeds

Scrape the seeds out with a spoon.

Skin it

Remove the skin with a paring knife.

Cube

Cut the squash into small pieces. Coat with olive oil and salt.

Bake

Bake at 400F for 25 minutes or until tender.

Onions & Garlic

Saute diced onion and garlic until soft.

Add the garam masala

Add the squash

Add the apple sauce and squash to the pot.

Blend

Use an emersion blender to begin breaking down the squash. Add the

chicken stock. Continue to blend.

Blend more

Add the Cheri’s HazelCream. Continue to blend until smooth. Cook until hot. Add salt, pepper, and basil to taste.

Raj Approves

“This is really good!”

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- Its perfect for this soup

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.

Pork chops with Mushroom Sauce

Pork Chop glamour

Pork Chops with Mushroom Sauce

Recipe Details:

This is a fabulous dish that is creamy and delicious. Your family and guests will never guess all of the allergy substitutions. Cheri’s HazelCream substitutes for cream, there’s non-dairy butter, and gluten-free flour and pasta. It is a true comfort meal.

TOTAL TIME: 45 min

ACTIVE: 45 min

SERVING: 4

Equipment List

  • Large saute pan

Ingredients:

  • 4 Tbs olive oil, divided
  • 4 pork chops
  • 8 oz sliced mushrooms
  • Medium onion, diced
  • 5 Tbs non-dairy butter
  • 3 Tbs gluten-free flour
  • 2 cups beef broth
  • 1 cup Cheri’s HazelCream (double strength). That means only add 16 oz of water when blending.
  • 1 Tbs Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Chopped chives for sprinkle

Please see our suggested ingredient providers links just below the recipe…

Mushrooms

Brown mushrooms in a dry pan without butter or oil. As the water cooks out, they will squeak. Set aside when brown, about 3-4 minutes.

Onions

Saute the onions in 2 tbs of olive oil. Set aside.

Pork Chops

Salt and pepper the pork chops. Cook in 2 tbs oil until golden brown, about 4-5 minutes on each side. Set aside.

Sauce

Whisk butter and flour in pan for 2 minutes. Stir in the broth and Cheri’s HazelCream. Add Worcestershire and mustard.

Simmer

Add mushroom, onions, and pork chops. Add salt and pepper to taste. Simmer for 5 minutes.

Enjoy

Serve over cooked penne pasta or mashed potatoes. Sprinkle chives over each dish, optional.

The 2 Cooks can happily recommend the following ingredient suppliers to you in preparing this recipe:

Try Cheri’s HazelCream- its perfect for this sauce

We remind you that clicking the above links will open a new window to the ingredient supplier website. They are not connected to our website and will have their own policies. We also want to let you know that 2 Cooks 4 Allergies may receive promotional consideration if you buy from these fine providers.