Paleo Coconut Curry Butternut Squash Soup is full of spicy, cozy flavor. Plus, it’s easy enough for a quick weeknight dinner!
One of my favorite favorite FAVORITE parts about fall is squash. I love squash. A few weeks ago I drove several towns over to a grocery store that I knew would have different varieties of squash than the stores in my town.
And I spent, like, 30 bucks on squash.
Just squash. Six different varieties of squash though.
But still, my favorite will always be butternut squash. Even though it’s pretty widely available all year long, I still go butternut squash crazy every fall.
I put it in eggs in the morning, I bake it into muffins, I top salads with it, and, of course, I make soup with it.
My all-time favorite is my Autumn Squash Soup (which can also be made paleo if you just substitute full fat coconut milk for the heavy cream and maybe just use fresh apple instead of apple juice) and I make that one at least once a week.
Can I tell you about the first time I ever got a mean comment on this blog?
It was my Ranch Mac and Cheese from 2010 because yes, I have been blogging my entire life. And the comment was from a man, along the lines of Italian grandmother’s rolling over in their graves.
So I called my then husband in tears because omg, I had offended someone with my mac and cheese. And should I just take the post down? Should I respond to the guy and apologize? Should I just leave the internet forever?
No, I am not dramatic at all.
But you guys, when that comment came through, I was literally waiting for a car I didn’t arrange to pick me up for a flight I didn’t pay for so that I could go to Minneapolis to bake in the Betty Crocker Kitchens with some of my favorite bloggers.
It was my first big blogging trip and I’d never been more excited for anything in my life. Why was I so worried about some random internet guy who was offended by pasta?
But yeah, I’m telling you this because I still brace myself any time I take a classic food and make it a little weird because of that one jerk that decided to leave a nasty comment 7 years ago.
Y’all don’t even want to know the comments I got after those Cubano Tacos.
You got any holiday parties on the calendar this weekend? I’m attending both a kindergarten and a first grade holiday party today.
Gonna be wild.
Anyway, I wanted to share a delicious appetizer idea in case you are hosting a party or going to a party or just want something yummy to snack on while you watch Elf for the 15th time this month.
And I also wanted to mention my favorite sparkling wine because everyone loves the person that shows up with an amazing bottle of bubbly wine!
I have talked about my intense love of Gloria Ferrer Caves & Vineyards in another blog post (meyer lemon cake recipe! click it!). The Gloria Ferrer sparkling wines are my go to for sparkling wines. They were the first sparkling wine house in Sonoma Carneros and were also the first to bring back clones from France to plant.
Gloria Ferrer Caves & Vineyards has been open since 1986 and now have 335 acres under vine. In the last 5 years, they’ve earned over 500 gold medals and 50 90+ scores. They’re also one of the few wineries that still use a hands on harvesting method. Their people start at 2 in the morning and work until 10 am!
So for this recipe, I wanted something to pair with the Gloria Ferrer Blanc de Blancs. It’s made exclusively with hand-harvested Chardonnay and is known for it’s rich textural qualities and complex aromas and flavors.
It is absolutely amazing and pairs wonderfully with a soft cheese like a goat cheese. But since we’re in peak squash season, I wanted to make something with butternut squash. So I took some toasted baguette slices and topped them with honey roasted butternut squash, goat cheese, prosciutto, and crispy fried sage.
You guys, it’s so good. And it’d be perfect for any holiday party you’re hosting!
Butternut Squash Crostini with Goat Cheese, Prosciutto, and Crispy Sage
2 cups cubed butternut squash
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt
10 baguette slices
10 small prosciutto slices, cooked until crispy
1/4 cup olive oil
10 fresh sage leaves
1/2 cup goat cheese
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a mixing bowl, toss together butternut squash, 1 tablespoon olive oil, honey, and 1/2 teaspoon salt, making sure all the squash is coated. Transfer to baking sheet. Bake in preheated oven until softened, about 20 minutes, depending on the size of your cubes. Let cool slightly.
Meanwhile, toast the baguette slices until golden brown and place on a platter.
To make the crispy sage, heat 1/4 cup olive oil over medium-high heat. Add sage and fry on both sides until crisp, just a minute or 2. Drain on paper towels; sprinkle with coarse salt while still hot.
To assemble, spoon a generous amount of squash onto each toasted baguette slices. Sprinkle goat cheese on top. Top with a slice of prosciutto and a crispy sage leaf.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SmithfieldCares#CollectiveBias
Okay guys, real talk.
I broke the driver’s side window of my car.
“How’d you manage that one, Amanda?”
Well, it’s a Wrangler so the windows unzip and the zipper broke.
Okay, fine, I broke both zippers. Which is okay most of the time since I normally have at least the back windows off anyway. But y’all, it’s cold in the mornings and at night in central Texas now. I was shivering on my way back from Austin last week.
An hour and a half at 75 MPH with the window down at 10 pm?