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Butternut Squash Soup




Source of Recipe


Lorac at Recipezaar (modified by BL Olson 2006)


Recipe Introduction


Roast the squash whole for a more vibrant taste and colour and ease in cutting.


List of Ingredients




2 cups butternut squash puree
3 cups coconut milk or Vance's DariFree
2 1/2 tablespoons cornstarch
1 (14 3/4 ounce) can creamed
corn
1/2 cup frozen peas, thawed
1 tablespoon chicken bouillon granules (check GF status)
1/8 teaspoon cayenne pepper
2 tablespoons CF margarine
2 tablespoons chopped chives or green onions

Recipe



1. In a small bowl,combine cornstarch and milk sub until smooth.

2. In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.

3. Add corn, peas, bullion, cayenne and margarine.

4. Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.

5. Stir in chives and serve.