Fabulous, fall, finally! I’ve said it before – fall is my favorite season. So many good things happened for me in the fall over the years, including being born in October and marrying Bill in September – lucky for me I was born in 1960 and married in 1990, so I can always do the math!

Fall is also my favorite time to cook. The farmer’s markets are brimming with gorgeous produce, the kitchen is cooler and my creative cooking ideas are cranking.

I am excited to bring cooking classes back to KilKenney Kitchen in October. I would love to have you grab a friend and come cook with me. We’ll make great food, learn new tips, tools & techniques, share food faves and generally have a blast.

Click to see the Cooking Classes schedule that includes Plant Power – I am digging deep into plant based eating this fall and loving how it makes me feel. Stress Free Dinner Party – who doesn’t want to create a lovely meal with minimal effort? and a Totally Thai Class with an optional field trip to United Noodles – my favorite Asian market.

I am always happy to create a private class for you and your friends/family as well – just reach out and we can chat.

I am sharing a recipe below for my go-to fall soup. This Curried Squash Soup is easy, gluten free, dairy free and just so darn delicious. It’s an oldie, but a true goodie.

Hit your local farmer’s market, pick up some beautiful butternut squash and jump in!

Curried Squash Soup

Delicate and delicious, this soup is a crowd pleaser.

Servings people

Prep Time 15

Cook Time 1

Total Time 2

Ingredients

1 large butternut squash
2 tablespoons olive oil
1 pinch kosher salt
1 large Onion diced
1 pinch ground black pepper
1.5 tablespoons curry powder or more to taste
1/4 teaspoon cinnamon
2 tablespoon maple syrup
1 cup coconut milk
2 cups vegetable broth or chicken broth

Instructions

Preheat the oven to 425 degrees
Hit up your favorite farmer’s market and grab some beautiful butternut squash
Cut the squash lengthwise, scoop out the seeds, brush with a bit of olive oil and sprinkle with salt and pepper
Roast the squash until it’s soft and a bit brown
Scoop out the squash and set aside. You can roast the squash ahead of time and refrigerate it for up to a week
Heat the olive oil in a large dutch oven or soup pot and sauté the onions until translucent – then add the garlic and sauté for another 30 seconds
Add the curry powder, cinnamon, salt and pepper
Add the roasted squash and broth and bring to a boil
Reduce the heat, add the coconut milk and simmer for 20 minutes
Use the back of a spoon to break up any lumps of squash while simmering
Add the maple syrup and give the soup a stir
Use an immersion blender (or high speed blender) and blend the soup until smooth. Taste and adjust the seasonings
Serve with a drizzle of coconut milk and enjoy