Butternut Squash Soup

 I love fall; how cool breezes blow through the trees as their leaves change from green to gold, how all the farmer's markets are brimming with squashes, and how my birthday is right in the midst of fall. :)

This recipe was inspired by a beautiful butternut squash I got from Table Top Farm
at the Ames Mainstreet Farmers Market.

1 butternut squash (about 2-3 pounds)
1 teaspoon vegetable oil
1 onion, chopped (about 1 cup)
1 large apple, chopped (about 1 cup)
1 Tablespoon butter
½ teaspoon lawrys seasoning salt
1 teaspoon thyme leaves
½ teaspoon pumpkin pie spice
2 cups red wine ( I like the flavor of red wine better than white, but the red wine makes the soup a duller orange color, so if that is an issue for you, use white wine)
1 can coconut milk
1 cup vegetable broth

Preheat oven to 400F. Slice butternut squash in half lengthwise, and remove seeds. Use the teaspoon of oil to coat the flesh of the squash. Place squash on a baking sheet flesh side up and roast for 25-30 minutes or until tender.

Meanwhile saute onion, apple, butter, seasoning salt, thyme, and pumpkin pie spice in stock pot until onion and apple are golden brown. Add to food processor and puree til smooth, add back to stock pot. Add wine to puree and simmer until reduced by half.

When the squash is done: scoop flesh of squash into a food processor and puree until smooth.

Add coconut milk, vegetable broth, and pureed squash. Bring to a simmer for at least 5 minutes.

If you would like the soup thinner just add more wine or broth. If you have a hand blender eliminate the food processor steps and just puree the soup after all the ingredients are in the pot.