However, I’ve recently decided to not eat dairy (just an experiment, not necessarily a permanent life change… I may blog about how that’s going in the future). But, how do you get soup nice and creamy without the dairy? Coconut Milk! I know – it may sound weird, but in this recipe, you can’t even taste the coconut, but you get all the creaminess.
And, this recipe is simple – it goes together so fast, you can even make it after a busy day.
4 cups Butternut Squash – diced
4 Cups of Broth (I used Chicken, you can use Veggie as well)
2 Cups Coconut Milk (Unsweetened. You can find this in most grocery stores – just ask)
1/2 an onion – finely diced
2 Cloves of garlic – finely diced
Throw everything into a pot, bring to a boil. After it boils, simmer for 20 to 30 minutes – just until the squash is soft (you’ll be able to easily poke a fork through it). Once it’s done cooking, remove it from the heat and blend with a hand blender.
In the video below, I put my 10 year old on the spot and ask how she likes the soup… dangerous, I know… but thank heaven’s she likes it!