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Butternut Squash Soup with a Kick

Reviewed: Nov. 29, 2012
It was the best soup I've ever eaten. The modifications I made... - Cut and cubed butternut, coated w coconut oil and roasted at 350 degrees. - I had no evaporated milk but google says a good substitution is 3/4 water mixed with 2/3 powdered milk to equal 1 cup evaporated milk. They're the same thing! - I added an extra jalapeño pepper to sauté. I used coconut oil to sauté instead of butter. - I added paprika powder and turmeric powder after the milk and coconut milk was poured in and mixed along with sea salt and pepper. I let it cook a little longer to allow flavors to meld then puree. - No need for sour cream! - For a diary-free soup - it is totally ok to increase the coconut milk and eliminate the evaporated milk. It'll still taste delicious!
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