“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.” – George Elliot
‘Tis the season for pumpkins! Whether you’re carving them, eating them, or using them as festive decorations in your home, pumpkins are all around. I couldn’t let the month of October pass by without creating at least one pumpkin dish. There are so many options out there that it was difficult to decide what to prepare and share. I love taking advantage of seasonal fruits and veggies, so on my last shopping trip I purchased butternut squash. This was my first experiment with this particular type of squash. It has a homey, comforting flavor that echos the emotions and sentiments that the fall season brings.
A soup of this nature walks the line between sweet and salty. You have the liberty to add sea salt and curry OR add a sweetener with cinnamon and vanilla. I leaned in the sweet direction. It was reminiscent of my favorite Thanksgiving dish – sweet potato crunch!
INGREDIENTS:
- 1 butternut squash, cut into cubes (peeled or unpeeled – I left skin on)
- 1 can organic pumpkin (unsweetened)
- 1 medium onion, thinly sliced
- 1/2 cup coconut milk
- 1 cup vegetable broth
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 1 TBS agave nectar or raw honey
- sea salt to taste (optional)
- Saute onion in 1 TBS coconut oil (or oil of your choice) until transparent. I cooked mine until they were caramelized for extra sweetness.
- Add chopped butternut squash & cook covered on medium/high until fork tender.
- Reduce heat to low and add remaining ingredients. Stir together until combined well.
- Transfer to blender and blend until smooth.
