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    You are at:Home»Dairy-Free Recipes»North African Spiced Butternut Coconut Soup

    North African Spiced Butternut Coconut Soup

    0
    By Alisa Fleming on February 24, 2014 Dairy-Free Recipes, Soup

    This recipe for butternut coconut soup is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Naylet LaRochelle. For the creamy soup base, she uses Coconut Milk Beverage from So Delicious.

    North African Spiced Butternut-Coconut Soup
    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingFor more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

    Special Diet Notes & Options: Spiced Butternut Coconut Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. For vegan butternut coconut soup, use agave nectar (or your sweetener of choice) in place of the honey.

    North African Spiced Butternut-Coconut Soup
     
    Print
    Prep time
    10 mins
    Cook time
    14 mins
    Total time
    24 mins
     
    Author: Naylet LaRochelle
    Serves: 5
    Ingredients
    • 1½ pounds butternut squash, peeled, seeded, cut into chunks
    • 2 tablespoons olive oil
    • 2 cups So Delicious Dairy Free Original Coconut Milk Beverage, plus more to achieve desired consistency
    • ¼ teaspoon ground cinnamon, plus 2 dashes
    • ¼ teaspoon ground coriander
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • 2 teaspoons honey
    • Kosher salt, to taste
    • Red (cayenne) pepper, to taste
    • 3 tablespoons chopped cilantro
    Instructions
    1. In a large microwavable bowl, add squash. Drizzle with olive oil; toss to mix. Add enough water to cover bottom of bowl and about ¼ inch up the sides. Microwave squash on high, 6-8 minutes or until very tender.
    2. Transfer squash to a blender; add 1 cup coconut milk. Blend until completely smooth. Transfer to a large pot. Add remaining coconut milk, plus more (if desired) to achieve desired consistency. Stir in cinnamon, coriander, nutmeg, ginger, honey, kosher salt, and red pepper. Cook, uncovered, 5-6 minutes.
    3. To serve, ladle into soup bowls. Top with cilantro.
    3.2.2265
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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