Soup that Butternut!

How to make Butternut Squash Soup. 

1. Cut open your squash and take out the seeds. 

2. Bake it at 400F until soft. I like to leave garlic cloves in the hollow parts of the squash

 3. heat up some stock on the stove. You can add carrots to the stock if you want to make the flavor more complex.


4. Let the squash cool enough that it doesn't burn your fingers, then add the insides to a blender (you can even do this the next day) If you had carrots in your stock or garlic in with the butternut, strain them out and add them to the blender too.

 5. Slowly add the stock and a cup of coconut milk and blend until smooth.


6. Add salt, pepper and olive oil to taste.

Enjoy!

Autumn?

Finally the season begins to turn. The Air Conditioners have become less and less, the heaters haven't turned on just yet. I am ever so grateful for the joy of sweaters and scarves, and I continue to visit my favorite place in all of New York. Work continues to be unpredictable and I often wonder if I'll ever just find my rhythm here. But we breathe, we prep food on Sunday, we take one step at a time. And we talk in the Royal "We"... apparently.

An October walk in New Haven

Autumn in New England...