Dana Slatkin

Butternut Squash Soup

Butternut Squash SoupDoes it feel like fall in your corner of the country? In mine, not so much. Here in Los Angeles, you won’t find orchards of fruiting apple trees or leaves turning rich autumn hues. But at farmers markets around town, October is one of the most colorful months. From persimmons to pumpkins and all lovely edibles in between, the warm shades and flavors of the season abound.

This comforting soup blends the best of fall’s bounty into a creamless purée that’s full of character. It gets its kick from two of my favorite flavors — coconut and ginger. As for that knobby ginger bulb, don’t even bother wrestling with it. Just grate an unpeeled piece onto a plate, scoop the pulp into your hand, and squeeze the juice into a small bowl. Ginger juice replaces minced one for one.

The Scallion-Cilantro Oil adds an exotic twist, brightening the flavors and making for an impressive presentation. It’s exciting enough to keep you slurping until you get to the bottom of the bowl. This soup could be just what we need to keep the brisk fall air — wherever it is — on the back burner all season long.

To watch me demonstrating this recipe, go to Goodbite.com.

For more scrumptious fall dishes, check out all my recipes and videos at www.goodbite.com throughout this month and next! And don’t forget to enter our October cooking contest for a chance to win fab prizes!

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