I haven’t shared a recipe on here for quite awhile! High time…
Earlier this week, I had a butternut squash cooked and diced for Zelie to eat for snacks and lunches. She loves it puréed so she will totally love to be able to feed it to herself right?! Wrong.
She wouldn’t touch it. Neither would Caidoc. *sigh* did I mention those things are a pain to peel?! Anyways, I had all this squash and needed a soup to go with our grilled cheeses tonight so I whipped up a husband favorite. It was devoured! I hope you get the chance to try it. It’s dairy free, gluten free, wheat free, and soy free. It can also easily be altered to be vegan, just substitute vegetable stock for the chicken stock.
Butternut Coconut Soup
1 medium sized butternut squash
1 can of pure coconut milk
2 cups of chicken stock
1/4 cup of green onion, diced
Directions
1. Peel squash and cut into halves. Scoop out seeds and discard.
2. Cook squash in oven at 350 degrees on a cookie sheet until you can poke through it with a fork .
3. Let cool and then cut into cubes.
4. Combine squash, coconut milk, a stock into a medium sized sauce pan I stove top .
5. Blend with a hand mixer until puréed. (You can also use a blender then transfer to the pan)”, but if you don’t have a hand blender like this one, GET ONE. You’ll never regret it!)
6. Bring to a simmer and cook for five minutes.
7. Removed from heat sprinkle with green onion on top and serve .
Easy, right?! So delish! I recommend mozzarella grilled cheese on a grainy bread for dipping.
Enjoy!
