E-Mail 'Recipe of the Week: Avalanche Lily's Dairy-Free Sweet Butternut Squash Cream Soup' To A Friend

3 Comments

1. Madam,
   We are on a similar diet because of similar problems with the factory stuff manufactured to simulate ‘foods’. Accordingly, we read the ingredients labels of each product offered in a store prior to considering an acquisition.*

   Many canned products marketed as ‘coconut milk’ have less than 13% coconut, and the remainder is water and stabilizers and thickeners such as guar. Preservatives? I grew-up on the east coast of the Pacific in Panama, so I have some familiarity with the original packaging, its taste and appearance.

   *Of could, we prefer foods without labels == an apple, a yam, a squash, a feral hog. Venison. Irish onions. Garlic. Limes. Foods we could always recognize irregardless of no labeling.

2. While sailing through the Pacific Islands I acquired the coconut scraper used by the locals to scrape the half shell of coconut. This grater/scraper was attached to a board that one sat on with it protruding between your legs. A bowl was placed on the ground below to catch the shavings. Water was then added to the bowl of shavings where they would kneed and squeeze the water between the coconut shavings and you had coconut cream! Of course it’s easier to buy the dried coconut where you add water to it to make the milk. I do not like the canned versions out there as they have added ‘thickeners’, but use the canned on fresh fruit that I have in my freezer along with a handful of nuts, a sprinkling of cinnamon and this is my breakfast. Can’t say that I’ve seen whole coconuts in the grocery store where I live.

3. Thanks for the recipe. I’ll start adding apple to my base. Yum.
   I bake several butternut squash, gutted, at a time. I then scoop out the cooked squash and freeze it in 1-quart ziplocks, about 2 cups. Since I live alone, this is usually the amount I use for soup.

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