Happy Soup Season! This November has been unusually dreary for Michigan, but if any good comes out of a lack of sunshine, it’s that we’re constantly in the mood to cozy up by the fire with a bowl of soup and some tea.
As I write this post, I can’t stop thinking (and laughing) about the scene in Friends when Joey is acting in a commercial for soup and he keeps saying, “Mmm…noodle soup” instead of, “Mmm…soup”. Please tell me you know what scene I’m talking about, because it’s hilarious. I really don’t know why that popped into my head considering this soup is noodle-less, but I’m glad it did.
One of our favorite things about this soup is that it utilizes multiple root veggies, so it’s perfect for a clean-out-the-fridge sort of night. If you don’t have all three root veggies on hand (we used carrots, butternut squash & sweet potato), you can simply add more of whichever you have most of and the flavor/texture won’t change all that much. Curry and other warm spices like cinnamon & turmeric really complement the natural sweetness of root veggies!
In our opinion, toppings make or break the overall success of a puréed soup. Not that we don’t love the soup on it’s own, but it’s much more satisfying when you add in a refreshing element (plain cashew yogurt mixed with some lemon & pepper) and a bit of crunch (we used roasted lentils). Fresh sage adds a pop of color & earthy flavor. You can also add chopped nuts or seeds (pumpkin seeds are our first choice), or some crusty bread for dipping!
If you’re looking for a soup to serve at Thanksgiving, this is it! You can easily make a large batch and let it simmer for a few hours while the rest of dinner is cooking. As it’s thicker than most soups, a small crock is filling enough for a small side serving or appetizer. If you really like squash, serve it with this Roasted Acorn Squash Salad with Maple Tahini Dressing; a perfect autumn pairing!
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This is such a flavorful, creamy soup – perfect for a cozy autumn evening!
Ingredients
- 1–2 tbsp coconut or olive oil
- 1 large yellow onion, diced
- 2 garlic cloves, minced
- 6–8 carrots, peeled and roughly chopped
- 1 cup butternut squash, peeled, deseeded and roughly chopped
- 1 large sweet potato, peeled and chopped
- 4–6 cups of veggie broth (enough to cover the veggies in the pot)
- 1 tsp sea salt
- 1⁄2 tsp pepper
- 1 1/2–2 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric powder
- 1/2 tsp cinnamon
- 2 tsp maple syrup
Instructions
- In a large pot over medium heat, sauté onion and garlic until translucent & softened.
- Add in rest of ingredients. Bring to boil, then reduce heat to medium.
- Cover and simmer until veggies are softened (approx 45 minutes).
- At this point, add in hemp seeds and maca powder if using.
- Use either an immersion blender or regular blender to puree soup until smooth. (If using a blender, be careful when transferring soup to blender and vice versa! You may have to do this in two batches.) Taste and adjust spices as desired.
- Serve topped with crunchy lentils, a dollop of plain yogurt or coconut milk and fresh herbs. For a more filling dinner, you can also serve over cooked lentils, rice and/or quinoa.
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