The weather is getting colder. This is the perfect time to enjoy a bowl of warm and cozy soup. So, I have made two types of soups that I personally think is suitable for this weather. Fall/winter is the season of root vegetables, mainly squash or pumpkin. So I picked up a kabocha squash from the store for our creamy lemongrass-ginger kabocha squash soup. If you are going to try to make this soup sometime in the future, you can always substitute kabocha squash with other kinds of winter squash. Kabocha squash is an excellent source of beta-carotene (that is an antioxidant that helps maintain skin, eye, and hair health), fiber, and vitamin C. The soup has an interesting twist of flavor compared to the classic creamy winter squash soup. I incorporated coconut milk, lemongrass, ginger, and thai chilies. Thai chilies give a little heat for the soup, and you can definitely omit them if the heat is too much for you. For lemongrass, you can find it at a Chinese or specialty store (Like Sprouts or Natural Grocers). Personally, I am in love with this soup! I definitely recommend this recipe. The recipe is adapted from Instant Pot by Nisha Vora.
Lemongrass-Ginger Creamy Kabocha Squash Soup
Another soup I made was dairy-free corn chowder. I have been actually craving corn chowder for awhile now, but there are many times when I tried the classic corn chowder, I paid the price (feeling sick, bloated, nausea) after consuming the soup. I am therefore trying out this vegan version of corn chowder. For the recipe, I used frozen sweet corn instead of the fresh, as it was what I had at my house when I was preparing the soup. Also, I used soy milk for the creamy base. You are definitely welcome to try other alternative dairy products, but make sure they are unsweetened alternative dairy products. For the recipe, please refer to Yup, It’s Vegan.
Sunny Corn Chowder Soup
