Who doesn’t love fall? If you know me at all, you know that fall is my favorite season of the year. What’s not to love about it! Trees put on an amazing colorful show there’s fall festivals, pumpkin patches and the hype of everything pumpkin flavored.
And then…. there’s Thanksgiving, that one holiday you can eat until you explode, well not literally. Let’s not forget those fall fruits and vegetables such as apples, figs, persimmons, kale and my favorite squash, the butternut.
Making soups, roasting or sautéing is always a wonderful way to enjoy a home-grown butternut squash.
I have created a delicious soup using the sweet and yummy butternut squash. It’s easy to make and great to sip on while sitting next to a crackling fire on a cold day. Even my three-year-old twin’s love it and always want seconds. I also made it for my Autumn Women’s Tea Party in October, and it was a great hit. I hope you will enjoy it too! Happy cooking!
Ingredients
2 lbs. butternut squash
1 can full fat coconut milk
4 oz. cream cheese
1 cup broth (low sodium), more if needed
2 Tbs. olive oil
1/2 small onion (chopped)
1 ½ tsp. curry
1 tsp. paprika
1/2 tsp. cinnamon
Salt and pepper to taste
Directions
Bake squash at 400 for 30 minutes (or until soft). In a large pot on medium-low heat add the olive oil, onions and sauté until translucent (about 5 minutes). Next, add the coconut milk, broth, cream cheese, curry, paprika and cinnamon, simmer for 10 minutes. Once the squash is done, scrape the pulp out of skin and add to the pot. Let simmer for 10 minutes then use an emersion blender and blend until smooth. (A regular blender will work, just be sure to remove the fill cap from the lid and cover with a dish towel). This will save you from an explosion, trust me! I like to make this a day in advance to let the flavors combine. Refrigerate leftovers. Enjoy!
NewbieFarmerGirl 