Almond milk adds depth of flavor to a standard squash soup. The toppings give it great crunch. It can be pareve or dairy.
1/4 cup olive oil
5 cups butternut squash chunks (1-in. pieces; use a 2 3/4-lb. squash or 1 1/2 lbs. chunks)
1 medium yellow onion, chopped
1 1/2 cups chopped ripe Bartlett pear
About 1 teaspoon kosher salt
1/2 teaspoon pepper
1 qt. vegetable broth
½ cup soymilk
½ cup non-dairy creamer, pareve whipping cream or almond milk (or for dairy version, use whole milk)
1/3 cup almond butter
2 tablespoons lime juice
2 tablespoons packed light brown sugar
3 radishes, sliced and cut into matchsticks
3 green onions, cut into 1 1/2-in. slivers
1/3 cup roasted, salted hulled pumpkin seeds (pepitas)
1/3 cup crumbled feta cheese, dairy version only
1/2 jalapeño chile, seeded (if you like) and diced
Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, salt, and pepper. Sauté until squash starts to brown, 15 to 20 minutes.
Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.
Add soymilk, creamer and almond butter to broth mixture. With an immersion blender, puree until smooth. Return soup to pot and cover.
Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta (dairy version only), and chile.
Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping.