Recipe of the Week: Avalanche Lily’s Dairy-Free Sweet Butternut Squash Cream Soup
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.) Ingredients: 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 …