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| Smooth and silky vegan butternut squash soup with coconut milk. |
Halloween is creeping toward us, minute by soon-to-be-an-hour-saved minute. Soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the sidewalk from Santa Monica Boulevard, riding the wind downhill like a gaggle of flattened tumbleweeds. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told.
I don't speak French.
I don't speak French.
I'm craving soup like a mad woman, you see. Like some Shakespearean witch in the wild woods of West Hollywood, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every October I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan.
The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.
The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make a hollow ring when thumped.
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off hangers, while tucking 
into 
. If you can find the dang umbrella, that is. It's got to be around here somewhere, right? You used it last year.
- er, I mean, quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow.
