When I discovered that I was intolerant to milk products, I was forced to create dairy-free versions of some of my recipes. This is one of my favorites and uses canned coconut milk. (I haven’t yet tried this with reconstituted powdered coconut milk, but I plan to.)
1 large butternut squash
1 medium onion
3 medium sized apples
1 Tablespoon or two or three cloves of garlic (or amount to your taste, I use Kirkland brand diced/chopped garlic)
1 13 oz can Coconut milk (I use Native Forest Brand, Unsweetened)
1 Tablespoon coconut oil (for frying)
Himalayan salt, to taste
Bake the butternut squash in the oven at 350 degrees for about an hour.
Sometimes I split it, gut it, and place it on a cookie tray cut sides down with some water and bake it. Other times I put the whole squash in the oven, bake it and gut it afterwards. That takes a bit longer. Just test it with a fork to make sure that it is soft. Sometimes I bake the squash a day or two in advance and refrigerate it until needed.
I then peel and dice the onions, garlic, and apples and fry them up in a skillet on the propane stove, in coconut oil.
Next, I put the fried onions, garlic, apples, and butternut squash into our electric blender. I add the coconut milk and then blend it. I add water to thin it out as needed. Sometimes it takes two or three batches to get all of the squash blended.
Finally, I put the blended batches into a large ceramic bowl, mix them thoroughly together with a spoon. I put the ceramic bowl in 200 degree oven to warm the cream soup before serving it.
Note: I forgot to mention in my first recipe that we also have a hand crank Vortex blender–for if ever a time comes that we’re without electricity long term.
We serve the soup with cheddar cheese and crackers, for those who can eat those. Sometimes we eat it as a main dish and other times it is a side dish to a larger meal.
Useful Recipe and Cooking Links:
Patrice Lewis (of Rural Revolution blog fame) recently posted this: Recipe for fried apple pies
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!