Rich, Creamy (and vegan!) Butternut Squash Soup

I'm becoming more and more of a soup fan each year, and when I received two butternut squash fresh from the field in my CSA share on Friday, I had to make my favorite butternut squash soup. It's so good that even some who aren't squash fans may like it. Plus, it's super quick and easy.

Butternut Squash Soup
2 butternut squash, baked and skin removed
2 cups vegetable broth
14 ounces coconut milk
2 teaspoons dried cilantr
1 teaspoon ground ginger

• Place all in soup pot and blend with hand blender. Warm on stove and garnish with fresh cilantro if desired.

I had the soup with my kale chips for lunch today. One of the best meals ever. The only thing that would have made it better is a warm slice of sourdough bread . . .

Speaking of, here's the sourdough update from yesterday.

Day 4 5:00pm

On Day 4 you refresh the culture. I added 1/4 pound lukewarm water and 2 ounces whole wheat flour. Now, for Days 5-9 fermentation will continue pretty much on its own, and there's not much I do to the culture. Regular feedings don't begin till Day 10.

In the Kitchen

Wow. I've been trying to post good recipes I come across because I always appreciate the same sort of inspiration from other bloggers, and again, wow. I made these herb cream cheese scrambled eggs last night from 101 Cookbooks, and they are quite divine! We had them with toasted multigrain sourdough bread. I was going to make some tomato basil soup to go with it, but it got a little late and we were just hungry. You need to plan ahead a little bit when making these to let the cream cheese get to room temperature, but otherwise it's a 15-minute dinner. Enjoy!

Tonight I'm going to make carrot cake pancakes, an adaptation of a recipe I saw on Whole Foods' blog. I use a buckwheat pancake mix for our pancakes, and I'll add in a bit of cinnamon, shredded carrots, chopped pecans, and some raisins. I like to top my pancakes with honey. Sounds tasty!