Butternut squash coconut milk soup (vegan)

Butternut squash coconut milk soup (vegan)

Ummmmm, how did it become November already? And it’s not even the first of November…November 6th? Whhaaaaat? Talking about Thanksgiving plans and Christmas travels already has got me like whoa. But also super stoked for the mountains to open and the snow to start dumping. Let’s just talk about cute mountain cabins with fires, sweaters, hot tubs, and the best part of being on the mountain all day, the aprés-ski. Why yes I will sit red-cheeked with a beer in my bikini in the hot tub. Twist my arm why don’t ya?

I first took up snowboarding in my late 20’s (after dabbling a bit in my teens) with a friend who begged me to go with her and me thinking I was surely going to break something or die. We went in March, the last day of the season, and we were hooked. We had so much fun falling on our faces, my friend B falling off the chair lift (no injuries I promise), and having a huge picnic in the car midway through the day.

We were hooked! I purchased a board on E-bay and boots from CraigsList and couldn’t wait for the snow the next season. I went every other weekend and day that I could get discount lift tickets.  Sometimes alone, sometimes with friends. It was how I made winter fun. Winter in Philly, among other places, can be rough. Not a lot of daylight, so cold, slippery roads and very late and cold trains. This became my outlet to get outside and try and enjoy what winter brought, at least a little. And I fell in love with the sport. It constantly scared me and made me feel strong and badass. I would wait at the top of little jumps watching all these 20 year old dudes fly and then I would slowly creep my way to a box or a rail and slowly slide over. But I had so much fun and never felt so happy. I didn’t care about looking dorky or f’ing it up. I just was.

I like to bring this practice to my every day life. Putting myself out there and doing things that scare me on a regular basis. I go to track even though I’m on the slower side. Create brunches where I have to completely let my guard down and put my all on the table, literally and figuratively. And sometimes it’s overwhelming and I want to cry and I do and then feel better. And then sometimes I feel like I can accomplish anything. We’re constantly in ups and downs and I’ve been learning how to work through the downs and grow and also how to use the momentum when I’m on the highs.

I get fascinated by how cyclical we are as humans. Just like everything else in nature we have our different seasons. And it’s learning how to be comfortable within each one that makes us grow and makes us strong.

And yes, that’s homemade walnut sourdough bread. Interested in the recipe or a video on how to make? Drop me a comment below so I can make that happen!

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Simple butternut squash coconut milk soup

Delicious & simple soup perfect for chilly evenings.
Course Main Course
Cuisine Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 butternut squash
  • 1/2 can full fat coconut milk
  • 2 c . veggie broth
  • 1 small garlic clove
  • 1 tsp curry powder
  • 1 tsp chili powder
  • 1 tsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp turmeric
  • S & P (omit salt if not using low sodium veg broth)
  • Toppings: cilantro , chopped walnuts, coconut milk, cooked quinoa

Instructions

  1. Preheat oven to 375˚F.
  2. Cut butternut squash in half lengthwise & scoop out seeds. (If cutting is difficult chop off the stem widthwise beforehand).
  3. Rub with olive oil and season with S + P. Place facedown on a baking sheet and bake until tender, about 35-40 minutes.
  4. Peel away the skin or simply scoop out the flesh and place in a blender with all ingredients except for the toppings.
  5. Blend on high, or alternatively place in a stockpot and use an immersion blender to puree.
  6. Pour into bowl and top with desired toppings.
  7. Serve!

Recipe Notes

*If using a Vitamix or other high-speed blender I am generally able to keep the soup warm. I would heat it on the stove if using an immersion blender.

2 Comments

  1. This looks marvelous. Butternut squash is always one of my favorite fall foods, but it looks like you’ve truly perfected it!

    1. Author

      Thank you, Karly! Squash definitely makes an appearance on my plate several days a week all fall and winter long!

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