Once you’ve got the squash baked, this coconut butternut squash soup comes together quickly. The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well. It’s a fitting soup for the fall and winter holidays, but it’s easy enough to make for everyday meals.
Whenever a recipe instructs to “peel and dice a butternut squash” (or any other hard winter variety), I feel quite inadequate. My knives are pretty good, but I always felt like I needed to borrow my husband’s chainsaw to do the job.
Then, as I started to give more talks, I found that a lot of cooks shared my little secret. So, I developed a completely lazy way to tackle the winter squash dilemma — partially pre-baking the squash before attempting to peel and cut the squash. So much easier! And this technique works for any kind of hard squash. Smaller squashes can be microwaved instead of baked.
All this being said, pre-cut fresh butternut squash is now widely available on supermarket produce shelves in the fall and winter months. If you’d like to bypass the entire process of chopping the squash, you’ll make an easy soup even simpler. Recipe is from Vegan Holiday Kitchen by Nava Atlas.
Photos by Susan Voisin of FatFreeVegan.com