I wanted to make butternut squash soup this Sunday. Usually I would use milk to make it more creamy but I remembered I had some coconut milk in the fridge. Hmm…intriguing I thought. Honestly, I was hesitant to use it because to me coconut milk doesn’t seem like a natural partner to butternut squash. But something inside me was whispering that it just might work. I did a quick search on the internet and came across this recipe. It looked similar to what I had in mind so I gave it a try.
→🙃←
Yay for trying new recipes and it actually being delicious!
So, it’s squash time and if you guys are wanting to try a new soup recipe…try this one on NYT Cooking!
By the way my birthday was last week and my dad sent me this really nice basket.
I mentioned to him a while back I wanted a shallow basket to harvest herbs in my patio. He sent me this beauty for my birthday. It’s a little too big for harvesting herbs, but I think it’s perfect for my garlic and onions! 👍 Thanks Dad!
