Hi all! It’s been a long time since I’ve posted. I’m sorry for my long absence. We’ve got a “Babynificent” on the way, and I’ve been so ill during the first few months of pregnancy that sitting up at the computer wasn’t an option! Let me just tell you how nice it is to be able to sit up, look at and even eat food, and be completely involved with my kids again!
Daddynificent really stepped up and did almost all of the cooking while I was sick, and this was one recipe that I could actually get down most of the time. All three kids eat it like it’s going out of style too! And it really couldn’t be easier. These are seriously the only ingredients: butternut squash and coconut milk. Okay, water and a little salt. But that’s it! Really!
Butternut Squash Soup
- 1 butternut squash
- 200 mL coconut milk
- salt to taste
The hardest part of making this soup is cutting up the squash. Sometimes we cut it in half and roast it, but the kids prefer it when we peel it, cut it into chunks, and boil it. Cook it however you want; you can probably even get away with using a can or two of pumpkin puree which is usually actually butternut squash.
Once the squash is cooked, put it into a blender, add the coconut milk, and blend. In the States, this is the kind of coconut milk that comes in a can. 200 mL is about half a can. As you can see, we get our coconut milk in little 200 mL cartons here; it’s nice not to have to worry about BPA in the cans. You can add extra water if necessary or if you want a thinner soup.
Our kids and I like it just like this, straight from the blender. Sometimes, we add a little salt, and sometimes we don’t. Daddynificent says it’s a little bland for him, but he eats it pretty happily with us, sometimes adding tabasco sauce. I’m sure you could add all sorts of different seasonings. Have fun with this one! I hope you and your kids like it as much as we do!
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