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| Smooth and silky vegan butternut squash soup with coconut milk. |
Halloween is creeping toward us, minute by soon-to-be-an-hour-saved minute. Soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the sidewalk from Santa Monica Boulevard, riding the wind downhill like a gaggle of flattened tumbleweeds. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told.
I don't speak French.
I don't speak French.
I'm craving soup like a mad woman, you see. Like some Shakespearean witch in the wild woods of West Hollywood, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every October I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan.
The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.
The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.
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