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 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 butternut squash
- 1 medium-sized yam
Ingredients:
- 4 cups of water or vegetable broth
- 1 large carrot peeled and sliced
- 1 white onion chopped
- 1 tsp. salt
- 1 tsp. McKay's chicken seasoning or equivalent
- ½ tsp dried basil
- ¼ tsp pepper
- 1 tsp mild Indian curry powder
- 4 cups of rice milk
- 1 Tbsp white truffle oil
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 and add.
Mash well. Can also blend with a hand blender or put through a food processor by pulsing vegetables in small batches.
Add 4 cups rice milk to desired consistency.
Reheat but avoid boiling. Add the white truffle oil. Mix well.
Ladle into bowls.
Garnish with snipped chives or croutons, and serve with walnut sourdough bread and humus spread, if desired.
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Taylor's Recipes 
