Butternut Bliss {in a Bowl}

I’m slightly attached to October.  And I must admit, I’m not quite ready to let her go.  October spells Autumn in all her kaleidoscopic glory, marital celebration in all it’s annual bliss, jeans ‘n socks in all their hairy-leg-shrouding convenience, and…well, November is just too close to December.

And to say I’m not ready for Christmas – despite my utter love for the season itself – would be a massive understatement.

And then there’s that little factoid that December is cozied up right next to January…which inevitably means an entire year has, yet again, slipped by before I even got used to writing the numbers 20 and 10 right next to each other.

You get the point.

So we’re turning to paint, glitter and soup for comfort.

Now that our zucchini has provided ample bounty, had it’s moment of glory and been completely devoured, it’s time for our butternut squash to move into the spotlight.

And squash; we have a plenty!

Ever since I found this recipe in a Good Housekeeping magazine {by Dr. Mehmet Oz: Indian Roasted Pumpkin Soup}, I’ve been eager to give it a whirl…

so I tweaked it to work with what we had in our garden/fridge/pantry and my sisters* helped me whip up this smooth, creamy, flavorful bliss:

{*here’s my promised public apology for sneezing on the vegetables}

Ingredients:

• • • • 2 cups of chopped Butternut Squash
      • 1 onion, chopped
      • 2 carrots, chopped
      • 1 large granny smith apple {or 2 small}, chopped
      • 4 cloves of garlic
      • 2 tablespoons of olive oil
      • 1/2 tsp. of ground coriander
      • 1/2 tsp. of ground cumin
      • 1/2 tsp. of turmeric
      • 2 cups of chicken {or vegetable} broth
      • 1/2 cup of coconut milk
      • Salt and pepper to taste

* Preheat oven to 425*.  In a large bowl, combine squash, onions, carrots, apple, garlic, olive oil, coriander, cumin and turmeric, tossing to coat.

* Spread out in single layer on a jelly-roll pan.   Roast 30 minutes or until tender.

{I’ve decided roasting vegetables is my new favorite thing to do.  In the kitchen.  When preparing vegetables, that is.  SO YUM!}

* Transfer mixture to blender {in batches if necessary}.  Add broth and coconut milk.  Cover, with center part of blender cover removed, blend until smooth.  Stir in 1/4 teaspoon of salt and 1/4 teaspoon of pepper, or to taste.

* Makes 5 cups {or more smaller servings}.

This soup is perfect for Fall: earthy and smooth, yet light and crisp. 

The mingling of sweet roasted fruit with savory roasted vegetables, seasoned with the warmth of exotic spices, create the most magical blend of flavors.

Bliss in a bowl.  Slurp up!