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Butternut Squash Bisque

Top 5 least favorite sounds
Fingernails on a chalkboard, phlegm in ones throat, my children crying, spitting, and fire alarms.

Top 5 most favorite sounds

Coffee beans in the burr grinder, sprinklers, my children laughing, good cello and autumn leaves crunching.

It’s November 1st and I couldn’t be happier.


This last week wasn’t full of my best moments. Sprained ankles, broken down cars and more poo incidents than I care to go into haven’t provided for optimal quality of life.


You know what takes all your cares away? Americanos. Americanos with room, specifically. Note: I’m very “anti-red cup”. It’s just too soon, people.


You know what else takes all your cares away? Sunshine and crunchy leaves.


You know what else takes your cares away? Funny faces from children who are awful, just awful at having their picture taken. We’re having professional pictures taken next week. This may be a huge waste of money. Especially if Miss Rae pulls this face.


You know what else takes your cares away? Soup. I called this a “bisque” because I wanted you to think I’m fancy.


I bought this squash from Mrs. Bean’s roadside stand. It’s the best. I cooked it with red curry paste and coconut milk. Phenomenal.


I topped this soup with pumpkin seeds that I toasted in a skillet. They actually popped, kinda like popcorn. Ooh! Popcorn! Add that to my list of favorite sounds. And fireplaces crackling. And geese honking high in the sky (as long as they’re far away from me…)

And I love fall.

Butternut Squash Bisque


1 onion, roughly chopped
2 TBS coconut oil
3 cloves garlic, minced
1/2 tsp fresh ginger, finely chopped
2 TBS red curry paste
4 cups peeled, roughly chopped butternut squash
3 cups water
4 tsp McKays chicken seasoning (or some other veggie soup base powder or paste)
1 can coconut milk
1 tsp salt
1 squeeze lemon juice

In a large pot, sauté onion, garlic and ginger in coconut oil until soft, about 5 minutes. Add curry paste and mix until spread throughout.

Add squash, water, and McKays seasoning. Cook approximately 20 minutes, or until squash is soft.

Using a handheld stick blender, purée soup to desired consistency. You could also use a blender.

Add coconut milk, lemon juice and salt, to taste. Serve with roasted pumpkin seeds.

Check out other healthy fall recipes at The Veggie Nook


2 responses »

  1. What a GORGEOUS tree!


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