I love fall. I love the weather, the food and the holidays that come with it. I actually don’t mind the process of packing away the summer things, clearing out the garden, preserving the food for wintertime and readying ourselves for winter. The thought of hunkering down in the house for a few months all cozy is so very appealing. If only winter wasn’t so long, it would be perfect. Then again, there’s ice fishing to be enjoyed!
I start making different soups like a madwoman in the fall. Squash features heavily in my creations, being the perfect in-season base for many a delicious supper. I always add in a legume for protein, a habit formed from always making sure that my quasi-vegetarian son had a balanced meal.
We do make soup our main meal, with a side of biscuits accompanying it almost every time. I have a new biscuit recipe coming right up as well. one that pairs perfectly with this soup.
This soup was one of our favorites. Ever. My daughter ate it which surprised me. I made a pumpkin soup as well – recipe soon- that she turned her nose up at, but this one she ate. I’ll take this victory.
Healthy, hearty, warm…this soup is just everything you want in a fall dish. Don’t be afraid of the curry, it’s so very mild that there is no heat (use a mild curry and you’re good to go) but the flavor it adds is spectacular.
I use Vegeta seasoning in everything and they do make a gluten free version as well. I find it’s the best tasting seasoning out there and I purchase a big can that lasts me all winter. You can replace with another powdered boullion.
- 1 tbsp olive oil
- 1 400 g bag of frozen diced butternut squash or 400 grams fresh cubes
- 1 cup of sliced carrots
- 1 cup of diced red onion
- 1 cup of red lentils
- 6 cups water
- 3 tsp Vegeta seasoning
- 1 tsp curry
- 1/2 tsp ginger
- 1/2 cup full fat coconut milk use one cup of reduced fat if wanted
- Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft.
- Combine all of the ingredients excepting the coconut milk in a large crockpot.
- Cook on low for 6-8 hours.
- When the soup is ready, puree it with a hand blender until smooth.
- Add in the coconut milk, mix until combined.
- Serve with a swirl of coconut milk on top and enjoy!
- Serving Size: 8
Happy Fall cooking everyone! What is your favorite fall soup to make? Any recipes to share?
Thanks for stopping by!