Butternut Squash and Coconut SoupAs the leaves falls so does the temperature. The season of fall is here! One of my favorite seasons to enjoy in a big bowl of soup. I found myself bundled up this enjoying walking around the farmers market this morning. A big beautiful butternut squash sat in a basket next to the farmers stand. My mouth started to salivate over the thought of the silky creamy goodness of butternut squash soup! This is a great vegetarian option that is sure to satisfy. If you are vegan you can simply substitute the butter for your favorite veggie oil.
|You can find this recipe and many other variations in Mark Bittman's How to Cook Everything.|
|I used an emulsion blender to blend all these delicious flavors into a creamy silky texture.|
|Vola! Garnish with some fresh parsley.|