Grasping At Fall

     I woke up this morning and got quite the surprise. The second week of September is almost over! I had no idea. I should have known the other day when I got goosebumps walking out the door. My first breath of that crisp, cool air left me wanting more; and wanting butternut squash.  Unfortunately the days are still very summer-like here in Charlotte, meaning my typical Autumn dishes would not do. That meant I needed to get creative. I think I was able to find a good balance in this brighter version of a butternut squash soup, but YOU make it let me know if I am right. 

Here's what you need to serve four people:

2 Butternut Squash, medium
1 tsp Ground Coriander
1 tsp Ground Ginger
1 tsp Ground Cinnamon
1 tsp Kosher Salt
1 (13.5 oz) can Coconut Milk
1 Lime

To begin, cut the ends off the squash. Next cut the bulge of the squash off of the top and cut each piece in half from top to bottom. Now, using a large spoon, scrape the seeds from the center of the bulge. Like so:

Quick tip: Butternut squash can be messy! To keep a clean kitchen anytime, place your trash can next to you in front of the counter for easy disposal.

Place all the pieces of squash on a foil lined sheet tray (official term for cookie sheet) and sprinkle with a half teaspoon of each of the spices.

Bake at 400 degrees for 45 minutes. Check doneness of each piece with a fork; the fork should go through easily. The larger pieces may need 15 minutes longer. When they are finished, remove from the oven and let them cool until you can handle them bare-handed or in a towel. Scrape the meat of the squash out of the skin with a large spoon into a medium sauce pot.

Next, add all but 2 tablespoons of the coconut milk to the pot. (The reserved coconut milk will come into play during serving.) Rinse the sides of the can and fill it to the top; add water to the pot. Rinsing the cans allows you to get all the flavor - and money - out of the recycling and into the soup.

I found coconut milk in the "ethnic food" aisle at the grocery store.

                                                    

Add what's left of the spices and bring to a simmer. Remove from heat and blend. If you have an immersion blender, use it! If not, carefully pour it into a standing blender and put the lid on without the middle portion so the steam can release without blowing the whole top off. Puree until smooth. If you used a standing blender, pour back into the pot.

Zest the lime into a bowl and set aside. Next, juice the lime - like I showed you - into the soup and stir.

Next is the best part. Ladle into shallow bowls and dollop a spoonful of the reserved coconut milk into the middle of each one. Sprinkle lime zest over each bowl and enjoy!

I found that it satisfied my craving for squash but the coconut and lime keep it summery enough to eat on my patio. Plus, it's vegan and the only fat comes from the coconut! So it will not effect your bikini body if you are still hitting the pool on the weekends. Try it and let me know what you think.

Sweetened Condensed Version:

2 Butternut Squash, medium

1 tsp Ground Coriander

1 tsp Ground Ginger

1 tsp Ground Cinnamon

1 tsp Kosher Salt

1 (13.5 oz) can Coconut Milk

1 Lime 

1. Preheat oven to 400 degrees. Cut off ends and quarter squash, removing seeds. Sprinkle with half of the spices. Roast on foil lined cookie sheet for 1 hour. Let cool.

2.  Remove squash from skins and place in medium sauce pot. Add all but 2 tbsp coconut milk and one can of water into pot and bring to a simmer. Remove from heat and blend.

3. Add lime juice and stir.

To serve, ladle into shallow bowls and spoon reserved coconut milk into center. Sprinkle with lime zest and enjoy!