Thursday, October 29, 2015

Feeding kids on a special diet is hard

Sometimes it is really hard to think of things to make for dinner that will make my kids happy.  I can eat the same thing for breakfast, lunch, and dinner and not complain too much, but the lovlies that I cook for won't let that fly.  So a few days ago I saw a recipe on Good Things Utah and I thought I can change that up and add it to our gluten free, soy free, dairy free, sweetener free diet recipe box. Well Parker moaned that this is what was on the menu for the night, but then after trying it he not only had seconds, but thirds.  
Here is the real recipe for Creamy Roasted Butternut Squash Soup

Here is my recipe:

Creamy Roasted Butternut Squash Soup

Serves 6.

  • 1 Butternut Squash
  • 1 1/2 C Water
  • 1 Slice Onion (1-2 Tbsp)
  • 1 Clove Garlic
  • 1 small Sprig Rosemary (1/8 tsp dried)
  • 1 small Sprig Thyme (1/8 tsp dried)
  • 1/8 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 cup Chicken Stock (May be substituted for Vegetable Stock)
  • 1 can full fat Coconut Milk
  • 1 Tb of Coconut Oil
  • Black Pepper to taste


Preheat oven to 350 F. Slice butternut squash lengthwise and remove seeds. Set seeds aside. Line cooking sheet with foil and place the squash flesh side down. Bake for 2 hours until the squash can easily be punctured with a fork.

While the squash is roasting, remove remaining flesh from seeds. Place seeds along with 1 Tbsp Olive Oil on a small baking sheet and bake for 5 minutes or until golden brown at 400 F. Sprinkle with salt.

Spoon squash away from rind. Discard rind and place squash in food processor or blender along with water, onion, garlic, rosemary, thyme, nutmeg, salt, and chicken stock. Puree until smooth. Use a rubber spatula to move contents to a pot. Simmer on medium-low heat. Stir-in coconut milk, and oil. Add pepper to taste. Top with roasted seeds. 
Best if served with French bread and a fresh salad.

The kids asked if we could please put Ham in it next time. 

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