I was so looking forward to a garden full of squash this year.
Alas, my less than green gardening thumb elicited only a few carrot sprouts, a pitiful summer squash bouquet, and a boatload of tomatoes and potatoes.
Needless to say, I’m a bit disappointed, but willing to search the cellar for last year’s leftover winter squash supply. And, the gem that I did stumble upon was a perfect little butterkin squash ~ a cross between pumpkin and butternut.
Oh, this little dealio of a gourd is something out of this world.

I dare you to try it…with a little parsnip, a little lemon and coconut.
Oh, swoon, autumn you are almost here.

Lemon Parsnip Butterkin Squash Soup

1 Tbs. coconut oil
1/2 medium sweet yellow onion, chopped
2 medium parsnips, peeled and chopped
sea salt and pepper
1 cup butterkin squash (butternut or buttercup will do), cooked and peeled
juice and zest of 1 lemon
1 cup vegetable stock
1 cup full-fat coconut milk

Heat the coconut oil in a large stock pot over medium heat. Add the onion, parsnip, salt, and pepper. Sauté until golden brown and soft. Add the cooked winter squash, lemon juice and zest, as well as broth. Cook for just a few minutes more.
Transfer to a high speed blender, or using an immersion blender, purée the mixture until silky smooth. Stir in coconut milk.

Garnish with additional lemon zest and coconut milk, if desired.