Butternut squash soup–the perfect fall food?
I bought a butternut squash at the farmer’s market a couple of weeks ago. After looking at it sitting on my counter for a while, I decided to make some soup. I made up a new recipe, which you can see below. I thought it was delicious!
Here’s another recipe for butternut squash soup. And also a recipe for golden beet and coconut milk soup–another fall classic!
The haiku–
And, in honor of Poetry Friday, I also wrote a haiku about this luscious autumn treat.
Butternut squash soup
the quintessence of autumn–
pureed golden light.
The recipe–
Butternut squash soup
This vegan soup is easy and delicious!
Ingredients
- whole butternut squash
- can coconut milk
- handful of cilantro
- 2 tsp salt or to taste
- cup water or vegetable broth--or more to get desired thickness
- 2/3 cup cooked garbanzo beans
- 1 tbsp nutritional yeast per serving optional topping
- 2 roasted pumpkin seeds per serving optional topping
Instructions
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Preheat the oven to 375
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cut the squash in half. You can remove the seeds now, but I usually do it after the squash has baked because it's easier. Put the squash halves on the baking sheet, face down, and place it in a preheated oven.
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bake for 45 minutes or until the squash is very soft (the time will depend on the size of the squash
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remove the seeds (if you didn't do it before) and scoop the flesh of the squash into the blender--or a pot if you're using an immersible blender
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add the coconut milk, beans, water, salt, and cilantro.
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blend until smooth
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I made this in the vita-mix and let it run for a couple of minutes to heat the soup, but you can also heat it in a pan on the stove if it's not warm enough
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sprinkle with nutritional yeast and/or pumpkin seeds, if desired
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eat and enjoy!
Poetry Friday
This week, Catherine Flynn at Reading to the Core hosts Poetry Friday. Check out her blog and see what other poets are thinking about–and join the fun if you want. You can read more about Poetry Friday on Renee LaTulippe’s blog, No Water River.
And as always, thanks for stopping by!
xoxo
Oh my goodness! These both sound delicious! I have a butternut squash sitting in my kitchen just waiting to be transformed into “pureed golden light.” Thank you for sharing!
Thanks, Catherine–enjoy these golden days and your soup, too!
Yes, that “quintessence of autumn” & it warms the tummy & the soul, right? I have a squash/apple soup that I make and love, too, but will try your recipe, Susan. Love the post!
Hi Linda, I hope you enjoy the soup. I agree–this soup nourishes body and soul. Squash and apple are a great combo, too!
Your soup and haiku look delicious 🙂 Thanks for sharing.
Thanks, Kimberly!
Pureed golden light is DELICIOUS! Thank you for sharing this autumn delight.
Thanks, Irene!
Oh my, my mouth is watering! A delicious haiku as well. 🙂
Thanks, Michelle!
This post is delish from start to finish. I love butternut squash soup — was just thinking of making some with the squash that’s sitting on my counter right this minute. Now I have a new recipe to try. 🙂 And your haiku is perfection — pureed golden light!
Thanks! Hope you enjoy your soup!!
Hi, Susan. This recipe looks amazing! I’ve only made butternut soup with apple and found it too sweet. Adding chickpeas and coconut milk — yum. The last line of your poem struck a chord with me. The golden autumn light is happening right now at my house.
I love autumn–the light, smells, and sound–plus the cooler weather. Enjoy the golden days!
Susan, I love making and eating butternut squash soup so thanks for the new recipe. Pureed golden light is just the way I like it. If you would like to send me the poem embedded on your soup photo with your name and location, I will add it to my Abundant Autumn Gallery. Let me know.
Hi Carol, I will send you the poem, etc. Thanks!
I’m a huge fan of soup. I make a batch almost every Sunday and take it to school all week for lunch. This week was Vegetarian Split Pea and last week was a knock of off Panera’s Autumn Squash Soup. I think the menu this coming week might just feature your soup. Every time I take a spoonful, I’ll think of “pureed golden light.” I just love this post with its combination of poetry and soup! 🙂
I hope you enjoy the soup! As soon as the weather gets cool, I start making soups, too. Fall-time is soup-time for me (and so is winter and spring!)
I love pureed golden light. These recipes both look good–and much easier than my husband’s favorite butternut soup recipe that is two pages–typed and single spaced. It takes all afternoon to make, but is soooo good.
I tend to keep my recipes pretty simple these days, but sometimes it’s not just the flavor but the ritual of cooking that can be so satisfying. Enjoy!
Well, clearly we just about all have a s*uash to hand and are just looking for ways to puree that golden light! Thanks for the autumn gift of a soupoem.
I love “soupoem”-thanks, Heidi!