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Spicy Goat’s Milk, Squash and Yam Soup
Summary
| Yield | |
|---|---|
| Prep Time | 15 minutes |
| Flavors | vegetarian |
Description
This smooth and rich soup is perfect for cold winter days. The goat’s milk helps make the soup substantial, while the ginger and hot peppers keep the soup from being too heavy.
Ingredients
- 1 T oil, olive (extra virgin)
- 1 t garam masala
- 1 pn cinnamon
- 1 pn nutmeg
- 1 T hot pepper paste
- 2 squash, acorn (cooked and mashed)
- 2 yams
- 3 bouillon cubes
- 4 T ginger, puréed
- 2 T garlic, puréed
- 2 c goats milk
- 8 pn fresh basil, rosemary or chives for garnish
Instructions
Heat oil in heavy large saucepan over medium heat. Add ginger, garlic, garam masala, cinnamon and nutmeg. Sauté until garlic start to show the first signs of browning. Add hot pepper paste and cook for another few minutes.
Working in batches, blend squash, yams, bouillon cubes and goat’s milk til smooth. Add blended ingredients to saucepan and allow to come to a simmer. If needed, thin soup with additional goat’s milk or water.
Ladle soup into bowls. Garish with basil chiffonade or rubbed rosemary or minced chives. Serve.
Comments
Wow!
Our first goat-related entry....looking for more. And pictures, too!