Creamy DF Butternut Squash Soup

I got sick again so suddenly I can't eat dairy.  It seems that I can only eat fruits,  Chicken Stock and Chicken Vegetable soup but I can only tolerate this for a few days straight.  I've now been sick for over a week.  Since I love squash and it is GAPS approved, I knew that it wouldn't bother my delicate tummy.

One of the things that comes up over and over again on WAP blogs is to eat lots of good fats.  I get most of my fats from dairy which is why I tend to add cheese or cream or sour cream to my soups.  Since this is suddenly no longer an option, I started wondering how I could add good fats back into my diet without using butter or milk products.  Hence, I tinkered with my favorite squash soup recipe (which I just discovered I never put up here on my site).  The result is a  dairy free high fat squash soup that is really tasty.

Ingredients
makes one large bowl or two small

1c Basic Chicken Stock
1-2c diced squash
1 leek leaf coarsely chopped
1T coconut oil
1T or more almond butter

1. Using a small 1 quart saucepan add enough squash to stock so that it is barely covered with liquid.  Depending how small you diced the squash this will vary.  I tend to cut mine up on the small 1/2" cube size.
2. Add the leek and bring the soup to a simmer.
3. Cover and cook about ten minutes until the squash is fork tender.
4. Use an immersion blender to puree vegetables.
5. Stir in coconut oil and almond butter until well blended.
6. Add salt and pepper to taste.  Add more almond butter if you like.

Variations:

• use other types of winter squash
• use cashew butter or sesame butter instead of almond