Butternut Squash season is here! And I’m hesitant to say we are deep into fall because here in Hermosa Beach in Los Angeles County, by the beach, the last few days it’s been between 100° - 102°. It will get that hot in the Valley, but the beach doesn’t usually get past the low 80’s, especially during our Indian Summer. That hot, dry heat has been heavy on us. It’s finally starting to drop today and should continue to do so throughout the weekend.
Luckily, I’m taking a little trip up to Lake Tahoe this weekend for my friend Stephanie Shami’s (of Egypsy) birthday. I’m so excited for all things somewhat cold and somewhat fall and all of the nature hopping we’re bound to do.
Speaking of fall, or as we Southern Californianer’s have been saying the past few days, “Fall”, I’ve been making this Butternut Squash soup since the end of August when I went to visit my family in Upstate New York. There, at the time, it was very fall-feeling in the air and all of the squashes and apples were beginning to be able to be picked. My mom and I made this soup together and I’ve been adding it into my dinner rotation ever since.
It’s lactose-free, full of vitamin A from the butternut squash, just a little bit sweet from the apples, healing for the gut, and has some anti-inflammatory spices snuck in. If you’d like to make a vegan version of this, sub coconut or olive oil for Ghee, and bone or chicken broth for vegetable broth.
To make it a little bit heartier, I top it with a little bit of sauerkraut and pepitos, or lentils and broccoli.
SIMPLE BUTTERNUT SQUASH Cook time: 2 hours | Yields: 6 servings
1 Butternut Squash, cut in half, roasted, and peeled
1 Tbls Olive Oil
2 Tbls Ghee (sub Coconut Oil or Olive Oil to make vegan)
1 Onion, Chopped
1 Apple, Chopped
4 cups Bone Broth (sub Vegetable Broth to make vegan)
1 Tbls Turmeric
1 Tbls Cinnamon
Salt and Pepper to Taste
1 can Full Fat Coconut Milk
Directions:
Cut Butternut Squash in half. Scrap out seeds. Rub with 1 Tbls of Olive Oil. Place face down on baking tray. Roast for 45 minutes at 350°.
Once squash is done and a fork can easily puncture through the skin, set aside to cool.
While squash is cooling, chop onion and apple.
Using a large stock pot, melt Ghee. Add onion and sauté for 10 minutes. Add apple. Sauté for an additional 10 minutes, or until apple is soft.
Add stock.
Peel skin from cooled butternut squash. Add squash to stock pot.
Add turmeric, cinnamon, and salt and pepper.
Simmer 10 minutes.
Remove from heat. Cool slightly.
Add can of coconut milk.
Using a hand blender, puree soup.
Serve and enjoy!