Butternut Squash Soup with Coconut Milk

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Butternut squash soup recipe with coconut milk


Orange is the New Black.

The darker and darker nights ahead creep toward us, soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the gravel stone driveway, riding the wind skedaddle style like a gaggle of arrowed geese. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I’m told.

I don’t speak French.

I’m craving soup today like a mad woman, you see. Like some Shakespearean witch in the thick wild woods, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every year from October through December I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan.

The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.

So go! Get thumping. Rustle up your own cookery magick.

Karina xo

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