Today was a beautiful day in San Diego. The air was cool and crisp. It was a wonderful fall day. We don't get very many of them here, so I have to enjoy them when they come.
Today I celebrated fall by making a thick butternut squash soup. If you prefer more of a soup-soup, leave out the couscous!
1 large or 2 small butternut squash, cooked and pureed.
4 celery stalks/sticks, sliced
5 carrots, sliced
1/2 onion, chopped
6 cups vegetable broth
1 14 oz can coconut milk
1/2- 1 cup couscous (depending on desired thickness)
1/8 tsp cayenne pepper
pepper to taste
Saute onion in 1/4 cup of water
In large pot combine broth, butternut squash and coconut milk. Add onions, celery, carrots and spices. Bring to a boil and reduce heat to medium-low. Cook for 20 minutes. Add couscous and simmer for an additional 10-15 minutes or until couscous is done. Serve and enjoy!