Yay! It’s finally October! And it’s finally acceptable to wear chunky scarves, and sweaters, and boots, and make pumpkin recipes! Fall has turned into my favorite time of year…with the cool breezes and colorful leaves. There’s something about this transitional season that gets everyone excited for the holidays approaching and the yummy food associated with this time of year.
I’ve always been a HUGE pumpkin fan! You could say I’m typical “white girl status” in this department. I walked into Trader Joes the other day and felt like a kid in a candy store with all the new pumpkin treats. Why I get so excited, I don’t know. But I guarantee I’m not alone with my cravings for all the flavor a of fall.
Some things that get me pumped up and enjoying this season are hiking as the leaves change, eating as much pumpkin as possible, and making large batches of soup. Ahhh, the feeling of warm soup on a chilly evening…there’s nothing better. Paul always makes fun of me because every time I make soup I remark that it’s the best meal to make in the world because it’s easy clean up, makes a ton, and always hits the spot! I literally get so excited about making it because it’s such a perfect meal!
So the other day I was at the grocery store and saw the hugest (yeah I know that’s not a word) butternut squash EVER! Something was compelling me to buy one of these ridiculous squashes, and I ended up buying one that was about 2 feet long…you could lift weights with that squash! Now what on earth was I going to do with a 2 foot long squash?! There’s so many things you could do with butternut…roast it, made into noodles, put it on a salad…aha! Soup! Soup and butternut and, oh, pumpkin, and the fall breeze blowing into the kitchen…we were set up for success, the squash and I.
Meet the most fall inspired soup you can get. Creamy butternut squash and pumpkin purée as well as the richness of coconut milk; you won’t want to put the spoon down for a second. It’s so filling and satisfying in every way. Also, it’s great to freeze as well which means you don’t eat too much butternut squash soup and get sick of it…actually that’s not possible. Let’s say you can freeze it for longer enjoyment on your tastebuds.
What things do you bring back around as the chilly weather starts to come in?
Stay tuned this month as I make a new fall inspired recipe each week!
- 1 large butternut squash
- 5 celery stalks
- 1 large onion
- 1 cup pumpkin purée
- 5 cloves of garlic
- 8 sage leaves
- 1 Tbs dried thyme
- 1/4 tsp cayenne pepper
- Salt & pepper
- 3 cups vegetable broth
- 1 can full fat coconut milk
- Preheat oven to 350 degrees.
- Prep a roasting pan with aluminum foil and drizzle with olive oil.
- Start by peeling your butternut squash and removing seeds from the inside.
- Cut squash into cubes and place on baking sheet.
- Next cut celery, onion, and garlic and place on pan with squash.
- Add herbs, cayenne, salt & pepper to pan.
- Roast in preheated oven for 1 hour until veggies are soft.
- Transfer roasted veggies to a large pot.
- Pour in coconut milk, broth, and pumpkin with the veggies.
- Using an immersion blender, blend veggies until smooth.
- Set aside a portion to freeze or just spoon into bowls to enjoy now!
- Peeling butternut squash is tough...make it easier by microwaving the squash for 5 minutes to soften the skin before peeling and cutting.
- An immersion blender is the easiest option for this soup, but a food processor works well too!