How To make Autumn Breakfast Squash Soup

Fall Soup - 3 Delicious Ways

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Creamy Tomato Soup
2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add garlic and sauté for another minute.
Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh basil.
Enjoy!

Carrot Ginger Soup
2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add carrots and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!

Leek and Potato Soup
2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add leeks and celery and sauté until they begin to soften.
Add garlic and sauté for another minute.
Add potatoes and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!

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BUTTERNUT SQUASH SOUP | roasted butternut squash soup recipe

Butternut squash soup is creamy, comforting, and delicious! Roasting the butternut squash is the key to creating a deep, rich flavor (without using any butter or cream). This soup is naturally gluten-free, vegetarian, and can easily be made vegan as well.

What I love about this butternut squash soup recipe is how the combination of butternut squash and apples create a naturally sweet flavor without using any added sugar (I got that idea from Ina Garten!). This is a simple, healthy recipe you will find yourself coming back to all winter long.

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TIMESTAMPS:
0:00 Intro
0:28 Prep Ingredients
3:30 Season Ingredients
4:07 Roast Veggies
4:21 Blending the Veggies
4:38 Kettle & Fire Bone Broth
5:51 Serve and Enjoy

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BUTTERNUT SQUASH SOUP RECIPE
3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
2 onions, chopped
2 apples peeled, seeded, and chopped
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
4 cups low sodium organic chicken broth or veggie broth for vegan
1/2 tsp. curry powder (optional)

Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets.

Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.

Roast for 30 minutes, flipping halfway through.

Once the ingredients cool to room temperature put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.

Pour into a large pot and repeat with the second tray. Warm the soup over medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).


NOTES
To store: store this soup in airtight containers in the refrigerator for up to about 5 days.
To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date.
To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.

Nutrition
Serving: 1cup | Calories: 284kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5996mg | Potassium: 1235mg | Fiber: 8g | Sugar: 16g | Vitamin A: 24148IU | Vitamin C: 53mg | Calcium: 154mg | Iron: 5mg

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VEGAN COZY WARMING FALL RECIPES - Creamy butternut squash pasta bake + Bean chilli

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RECIPES:

Bean & Vegetable Chilli (Serves 4):

400g cooked pinto beans
600g tinned tomatoes
200ml vegetable stock or water
4 garlic cloves
1 red onion
1 tbsp. dried oregano
1 tsp. dried thyme
¼ tsp. chilli flakes
1 tbsp. cumin seeds/ powder
1 stalk celery
2 medium carrots
1 pepper
1 tbsp. maple syrup or sweetener of choice
2 tsp. chipotle/ smoked chilli paste (adjust to suit you)
sea salt & black pepper
olive oil
handful fresh coriander


Butternut Squash Pasta Bake (Serves 4):

Butternut squash sauce

1 medium butternut squash
1 garlic cloves
¼ scotch bonnet (remove seeds)
black pepper and sea salt
1.5 tbsp. onion powder
35 g soaked Brazil nuts
400ml coconut milk (add more water to thin out if necessary)
1 garlic cloves
1 tsp. paprika
60g breadcrumbs
sea salt & black pepper

2 shallots
4 garlic cloves
1 leek
150g mushrooms
1 tbsp chopped fresh sage
1tsp. dried thyme
1tbsp. dried oregano
splash tamari
black pepper and sea salt
olive oil
300g pasta of choice

Autumn Recipe’s | Butternut Squash Soup

Butternut Squash Soup. Simple but delicious “soul warming”comfort treat. A bowl of this soup is a memorable Autumn delight but truly can be eaten any time of the year.


Ingredients:
• 1 Whole Butternut Squash
• 1 Whole Yellow Onions
• 3 Garlic Cloves
• 4-6 cups of Vegetable Stock
• 3 tbsp of Salt
• 1/2 tsp of “5 spice
• 1/2 tsp of Paprika
• 1/2 tsp of Tumeric
• 3 tbsp of Unsalted Butter
• 3-4 tbsp of Olive Oil

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Creamy Butternut Squash and Red Pepper Soup (Whole30, Vegan)

This creamy, savory, and spiced butternut squash and red pepper soup has simple ingredients, a delicious, roasted flavor (with a kick!), and is made right in your blender! The perfect soup for cozy nights, holidays, and family gatherings.