From the kitchen
Camel Milk Butternut Squash Soup
Roasted butternut squash soup with caramelized edges, nutmeg and camel milk, blended smooth after the squash and stock have developed their flavor.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 medium butternut squash, peeled, seeded and cut in 1-inch cubes
- 3 tbsp olive oil
- 1 medium onion, chopped
- 3 cups vegetable stock, plus more as needed
- 1/8 to 1/4 tsp ground nutmeg
- 1 cup camel milk
- 1 tsp fine salt, plus more to taste
- Black pepper
Method
- Heat oven to 425°F. Toss squash with 2 tablespoons olive oil and a pinch of salt; spread in one uncrowded layer.
- Roast about 30 minutes, turning once, until tender with genuinely browned edges.
- Meanwhile heat remaining oil in a soup pot and cook onion over medium heat about 5 minutes until soft.
- Add roasted squash, stock and 1/8 teaspoon nutmeg. Simmer 10 minutes.
- Blend until completely smooth. Adjust thickness with stock before adding dairy.
- Remove from direct heat, stir in camel milk, season with salt, pepper and additional nutmeg only if needed, then warm gently without boiling.
Cook with confidence
Before you start
Brown the Squash
Roasting until browned, not merely soft, is where the soup gets its deeper flavor.
Nutmeg Restraint
Fresh nutmeg is potent. Add by pinches after the milk softens the squash.
Freezer Strategy
Freeze the squash-stock purée without camel milk, then add fresh milk after reheating.
Serving
Brown butter, crisp sage, pumpkin seeds or chile-maple accents all work.
Kitchen note
Camel milk's subtle salinity is genuinely flattering against butternut squash's sweetness, don't oversalt the soup expecting to need it.
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