20 years ago, I could not imagine writing an article on how to make “Non-Dairy Butternut Squash Soup”. First, I didn’t eat squash, but second, dairy was never a concern.
Fast foward to 2007, Non-dairy became a concern when I saw my son having little acne bumps on his tummy and arms as a toddler. Someone advised me to cut dairy and wha-la! They went away.
Then my husband, who had eaten dairy his whole life, even the whole milk kind with the thick fat at the top where you need to shake the jug… started to experience feeling ill. We dind’t immediately think milk products were the culprit but after the experience with my son we thought, why not eliminate it and see if it makes a difference. It did.
So far I can eat dairy but I do try to limit it to special occasions because I noticed my weight is easier to maintain when I have it in small doses.
So to our surprise we found that the white liquid extracted from nuts puréed with water is creamy and satisfying making most meals delicious.
The kind we use is called Nut Pods and the original creamer is thicker which makes it work great in soups, salad dressings, coffee etc. The ingredients for the original, unlfavored, brand include water, coconut cream, almonds and sea salt. It’s also on the “Whole 30” approved list.
Butternut Squash Soup Recipe
- 1 whole medium sized Butternut Squash
- 1 tsp of olive oil
- Ground salt and pepper
- Ground cinnamon
- 11.2 fl oz. of Nut Milk Creamer (unflavored) or more, depending on preferred consistency (made 4 small bowls)
Cut the squash in 1/2 and de-seed. Drizzle inside with olive oil gently massage into flesh then use seasonings to taste. Roast upside down (skin facing up) for 30-40 minutes, pricking with a fork to see how tender. Fork should pierce skin easily and flash should be soft. If too firm, cook in 10 minute intervals testing the same way as you go.
Once the squash is soft, scrape out the contents into a blender, add 1/2 cream and blend until smooth, adding more cream as needed. Pour soup into bowls. You can also use an immersion blender in a pot.
Now I did cheat and make an avocado and cheddar grilled cheese sandwich. I used mayo instead of butter to coat the bread before cooking in a pan. This was a little indulgent I know but the end of winter is approaching, it’s Saturday and it just felt right!