Fall is here, and what better way to cope with the cooling temperatures than to warm up with some hearty fall recipes? Now, I hate cold weather. Low body fat combined with poor blood circulation in my extremities leads to perpetual goosebumps and bouts of hypothermic shivering. Sometimes, when you catch a chill so severe it seems to creep into your bones, the only way to shake the cold is take a hot shower or eat something that warms you from the inside out. What better way to ready yourself for chilly days than with a festive fall soup? Your house will be filled with scents of roasted butternut squash caramelized with brown sugar, swirls of cinnamon and nutmeg, and warm, baked honeycrisp apples. This soup tastes just as good as it smells, and it smells like something straight out of a seasonal Yankee Candle store. Furthermore, it’s incredibly hearty and filling. Save for 5 cups of liquid, this soup is entirely pureed roasted vegetables. Indicative by its rich color, butternut squash is rich in carotenoids, particularly beta-carotene, which your body converts into vitamin A. Furthermore, this festive squash is rich in antioxidants, particularly vitamin C, fiber, potassium, vitamin B, and folate. Not to mention that it tastes delicious, with a rich amalgamation of sweet and savory. Because all of the ingredients in this soup are roasted, the fragrant flavors of every vegetable are detectable in each bite. This recipe makes quite a bit of soup (and you don’t need much in a serving because it’s so hearty!), so it’s a great recipe to make in bulk for the week for meal planning.
1 medium-large butternut squash
1 medium yellow onion
½ red pepper
2 medium honeycrisp apples
4 cups of vegetable broth
1 cup of unsweetened almond milk
Pumpkin pie spice
2 tbsp maple syrupO
Salt and Pepper
9. While the butternut squash is roasting, cut up 3 peeled carrots, 1 medium yellow onion, 2 honeycrisp apples, and ½ red pepper. Coat with 2 tbsp of olive oil, ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp pumpkin pie spice, salt and pepper, and a dash of paprika. Spread evenly on a pan covered with foil.
11. Put all of your roasted vegetables into a large stock pot. Add 4 cups of vegan vegetable broth and 1 cup of unsweetened almond milk. Use an immersion blender to puree the vegetables (Or, alternately, pour the soup mixture into a blender, blend unit smooth, and then pour back into the pot. Turn heat to medium to warm soup, adding additional seasoning to taste. You’ll likely want to add more salt and pepper. I added a dash of paprika and chili powder to cut a bit of the sweetness, but it’s not detectable. I served my soup with some Harvest Pumpkin Tortilla Chips [gluten-free, vegan] from Food Should Taste Good…. and this soup certainly tastes good!
Enjoy and happy fall!