r o a s t e d . b u t t e r n u t . s q u a s h . s o u p

every four weeks, on thursday mornings, i walk out my front door on my way to work and find a box of fresh fruits and vegetables sitting quietly on the deck. i’m always simultaneously excited, surprised, and bummed that i forgot it was coming and can’t sort through it before i leave.

one of our recent boxes came with a plump butternut squash, a gourd i’m never quite sure what to do with. it sat on the kitchen counter for a while, watching the more desirable produce come and go, until finally california got some rain. cold, wet weather always makes me want soup, and so the butternut squash married some onions, ginger, and coconut milk and joined me on the couch one cold dreary night (and came to work with me at least twice).

like the split pea soup, this soup reminds me of dinners at home, made by mom.

// i n g r e d i e n t s // s e r v e s 4 //

1 medium butternut squash, cut in half
1 purple pearl onion, diced
1-inch piece of ginger, peeled & minced
3 tbs olive oil
2 cups vegetable broth
2 tsp coriander
1/2 cup full-fat coconut milk
salt & pepper, to taste

// p r o c e s s //

preheat oven to 425. spray a cookie sheet with olive oil and place squash face down. bake for 50-60 minutes, until soft.
remove the squash from the oven and let cool until easy to handle. remove the skin and seeds, and chop squash into large chunks.
in a large pot, sautee the onion and ginger in olive oil until soft. add the squash, vegetable broth, and coriander and simmer for 10 minutes.
using an immersion blender, puree the soup until smooth. add water to thin, if necessary.
stir in coconut milk and season with salt and pepper. serve with homemade thyme croutons*, if desired.

*to make croutons, chop a loaf of bread – i used a freshly baked trader joe’s pugilese – into crouton-sized pieces. toss to coat lightly with olive oil and fresh thyme (i crushed my thyme with a mortar and pestle prior to tossing). bake on a cookie sheet for 10-15 minutes, until crispy and golden. the amount of bread you choose to chop depends on how many croutons you’d like to make.

butternut squash is high in fiber, potassium, and vitamin b6. it’s also chock-full of beta-carotene and vitamin c!