Another Fall month is upon us which means another chance for change. The leaves on the trees change from greens to reds, oranges and golds. I look at November as another opportunity for improvement in my life and health. I may not be able to travel, but that just provides me more moments to work on self care and my overall happiness at home.
Today just so happens to be World Vegan Day. Since I shared so many delicious but not necessarily healthy baked goods last month, I decided to balance that out by sharing more nutritional recipes this month. Check out my outright favorite Fall soup recipe, Roasted Butternut Squash Soup. I absolutely adore this soup because its so easy to make but full of delicious flavors. The vegetables roast and caramelize in the oven which provides the perfect Autumn palate. This recipe is vegan but you don’t even notice because its so hearty and so good.
Recipe is below.
1 large butternut squash, peeled and cubed.
1- 16oz. bag of baby carrots
3 cloves of garlic, peeled
1 purple onion, peeled and half diced/ half chopped
1 quart of vegetable stock
½ quart of water
2 sprigs of fresh sage (approximately 7-8 leaves)
Salt and pepper to taste
Preheat oven to 425F.
Using a large roasting pan, toss butternut squash, carrots, garlic cloves and half onion in olive oil to coat. Add salt and pepper to vegetables. Roast vegetables in oven for approximately 30-35 minutes until vegetables are soft and caramelized.
While vegetables are roasting, in a large pot or dutch oven and olive oil on medium heat. Add other half of onion that has been chopped to pot. Add pinch of salt. Cook until onions are translucent and fragrant. Add vegetable stock and water to pot. Cover pot and turn heat down to low to allow stock to simmer.
Once vegetables have finished roasting in the oven add them to the stock. Add sage to the pot and stir. Using a hand blender or standard blender, blend soup until smooth but not completely pureed. Add salt and pepper to taste.
Add croutons (optional)
Devour and Enjoy!