Leaves of brown they fall to the ground...

The first installment, a fall classic, butternut squash. This pumpkin like vegetable is hearty, sweet and delivers the warmth we all seek on the first fall evenings. The highlights in my butternut soup are curry, ginger, and a splash of coconut water. A cool dollop of Greek yogurt is the finishing touch. This soup is genuinely easy to prepare, and may also be served cold. So now we have officially commenced our soup undertaking.

Butternut Squash Soup

1 butternut squash (cubed)

4 oz coconut water

4 cups vegetable stock

1 T curry powder

1/2 T coriander

1 t garam masala

1 t cayenne

1/2 t cardamom

1 inch ginger, grated

salt and pepper to taste

Boil cubed squash in water until tender, drain. Return squash to pot, add stock and coconut water. At this point I pureed with an immersion blender, you could also use a regular blender and do this in batches. Bring pureed squash to a simmer, add spices and season with salt and pepper to taste.

Serve with Greek yogurt and or cilantro. You may also roast the seeds from the inside of the squash for additional garnish.

Until tomorrow...Peace.