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.
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
- 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.
- Add the leek and bring the soup to a simmer.
- Cover and cook about ten minutes until the squash is fork tender.
- Use an immersion blender to puree vegetables.
- Stir in coconut oil and almond butter until well blended.
- Add salt and pepper to taste. Add more almond butter if you like.
- use other types of winter squash
- use cashew butter or sesame butter instead of almond