Here's How to Make Fall in a Bowl
Yesterday was the first day to really feel like fall so far this year. The air was crisp, the breeze was cool, and I just about froze my butt off (bye bye #Septemberheatwave..). Safe to say, I think this fashion hub of a city was well prepared for the change in temperature. I'm convinced that everyone has the perfect fall outfit planned out and just sitting in their closet as they wait until it drops below 15 degrees Celsius outside. How else does everyone look so put together in their fall layers immediately after it was 40 degrees with the humidex? Anyway, we're clearly embracing the cold in our household, mainly by means of our stomachs. I'm really feeling this homemade soup kick, so brace yourselves for tons of recipes in the future.
I mean, butternut squash soup, how much more fall can you get? This recipe was SO easy. I cannot emphasize it enough, and clearly I like recipes with less than 10 ingredients. It's vegetarian, gluten-free, paleo, and perfect for all you health nuts out there (no squash puns intended). Again, with the 6 ingredient list:
- olive oil
- garlic
- onion
- butternut squash
- vegetable broth
- salt
That's it. How easy is that? So simple, it seems too good to be true. The recipe allows for the butternut squash to really shine. Throw it all in a pot, cook it down a bit, and the blend the s**t out of it. It definitely satisfied my craving for something heartier in this chilly weather.
And because Adrian and I were feeling adventurous, we even added a few of our own ingredients to spice things up a bit (again, no pun intended but.. we added spices). To this beautiful blended up broth, we added about a teaspoon of cumin and a squeeze of lemon juice to brighten up the dish even further. You know how squash soups almost always have that hint of a curry flavour? Yah, like that. It made the flavours much more complex, which we both loved. I always condone playing around with recipes, especially when it comes to spices. It's fun to customize the dish to your preferences and make something your own.
Now, you could pair this soup with pretty much anything; a nice lemony garlic chicken, pan- seared salmon, or make the soup the star and throw some crispy pancetta on top to add in some protein and fat. However you choose to make it, make it, I dare you.
Fall is my favourite season so I'll be making plenty more heart-warming dishes like this one. It's harvest time, so naturally now is the best time to let produce take centre stage. Go apple picking, enjoy the vibrant colours of the changing leaves, and make this soup because you won't regret it. If you are looking for the recipe, you can find it here, but don't forget to make it your own like we did. Plus, check out this KILLER Pinterest board by Vitamix for more fall recipe inspiration. Let me know what your favourite fall foods are in the comments. I'm always looking for new recipes to try out.
