At a recent dinner party, a variation of this luscious golden-orange soup was served to many sighs of satisfaction from the guests. It was so naturally thick and creamy I would never have guessed that it was vegan.

A hint of coconut milk along with the natural sweetness of butternut squash make this soup an October delight, with lots of nourishing mineral-rich antioxidant goodness and no dairy. It makes an elegant starter, or you could serve it for supper with tender Sage Biscuits and a crisp green salad alongside.

INGREDIENTS

1 tablespoon olive oil
1 medium yellow onion, chopped
1 medium-sized butternut squash, peeled, seeded, and cut into chunks
4 1/2 cups vegetable broth
1/2 cup canned coconut milk (do not shake the can; use as much of the thickened substance from the top of the can as possible, adding the more watery milk from the bottom if needed to make up the 1/2 cup)
Salt to taste
1/4 cup fresh cilantro, coarsely chopped, for garnish
1 tablespoon chives, snipped, for garnish

1. In a soup pot over medium heat, heat the olive oil and add the onion, stirring until softened, about 5 minutes. Add squash and cook, stirring occasionally, for another 5 minutes.

2. Add stock, cover, and bring to boil, then reduce heat and cook about 15 minutes, until vegetables are tender. Stir in coconut milk.

3. Puree in a blender or food processor, working in batches. Return to the soup pot and heat through. Taste, and add salt if needed.

4. Serve in individual soup bowls garnished with cilantro and chives.

Serves 4 to 6.