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Simple roasted butternut squash soup with coconut milk, chicken stock ginger, and cinnamon. Easy, nutritious and dairy-free!
Preheat the oven to 375ºF. Cut butternut squash in half lengthwise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.
Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth.
Pour the soup into a pot and heat to a low boil.
Across from a row of rough board stands selling vegetables, fruits and local crafts is Number 59 Avenue de la Justice in the city of Kinshasa. A plain, white storefront with a small sign at the side of the front door: Alimentation la Baviere. Baviere is a little Portuguese-run grocery store. During the years of my weekly shopping trips there, the makings for this traditional Portuguese soup were always on the shelves.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!