It's Football Season.
It's Butternut Squash Season.
I could write breathtaking words to describe the warm feeling inside my body as I inhale that first spoonful of Butternut Squash Soup for the season. I could continue on to talk about how the air turns crisp and how the aromas of the soup fill my nose -- how the steam of the soup fills my face and hands with complete, utter joy.
But I don't need to do that. Because you know exactly what I mean.
Let's get nutty:
Preheat oven to 350 degrees F.
1 Butternut Squash, Medium-Large, peeled and cut into sections (4-5 cups)
1, Medium, Yellow Onion, chopped (1-1 1/4 cup)
1 cup Carrots, chopped
4-5 Garlic Cloves, peeled
Drizzle above ingredients with olive oil, place on a large pan, and cover with foil. Place in oven and roast for 1 hour.
In a large pot and slow simmer below ingredients, this will take about 10 minutes so wait until 45 minutes after vegetables have been roasting:
2 cups Vegetable Broth
3 cups Coconut Milk
2-3 teaspoons Chili Powder
1-2 teaspoons Salt
1-2 teaspoons Cracked Black Pepper
**seasoning: plus more to taste**
In food processor, place fully roasted vegetables and puree until smooth. Slowly add in broth and continue to blend. Pour blended soup into large pot and cook on medium-high heat for an additional 5 minutes.