[Yummy] Autumn Squash Soup
Fall is my favorite time of the year. The changing leaves, crisp air, flannel, fluffy socks, scarves but no winter coat, pumpkins and apples, hiking without bugs, pumpkin spiced everything, you get the picture. I’m a New Englander, we all basically live here for the fall. All year we look forward to fairs, comfortable weather, and fall food! More than any other fall food (yes, more than pumpkin spiced lattes and cider donuts), my favorite is Panera’s Autumn Squash Soup…but uhhh…it’s not quite plant based thanks to a generous pour of sweet cream. But, I have good news for you, you can make this soup very creamy without the cream. No more choosing between dietary indiscretions and delicious soup. Check out how yummy this looks!!
As a primary care doctor fall is also the time of year when people start coming into my office for fatigue. I work a lot of people up for thyroid disease in the fall, but very rarely find anyone who actually has it. I find myself reminding people that we are animals and to watch what the other animals in our environment are doing. Squirrels, chipmunks, and rabbits are gathering supplies for the winter while the sun is out and then are tucked away to rest when the sun goes down. As humans we have adapted our environment with artificial lighting, but that doesn’t mean that our brains (or bodies) are on board with this.
Fall is a time for slowing down, preparing, and reflecting.
The first person to point this out to me a family medicine doctor with whom I was spending time with as a resident. The more I observed the changes of the fall, the more I realized that he was right. People who are in tune to this change of pace seem to adapt to the transition into fall better. Even the teacher of my regular yoga class changes the flow of our class from the faster, energizing pace of the summer to slower, more reflective class in the fall. So sleep in a little later in the morning, and wind down earlier in the evening. Try to get your workouts in before the sun goes down (or at least start them). When you are in for the night, gather with your loved ones and share a bowl of this soup.
Happy eating and best health,
Dr. G
Ingredients
- 2 large butternut squash, cooked (I prefer to roast mine whole at 375F for about 90 mins and then scrape out the flesh, but you can boil or steam it if your prefer)
- 1 can pumpkin puree
- 3 carrots, chopped
- 1/2 medium yellow onion, chopped
- 4-6 cups vegetable broth (amount depends on how watery your squash is and how thick you like your soup, start with less and add more as needed)
- 1 cup apple cider
- 1 cup plant milk (I use an almond/coconut blend)
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tsp curry powder (again to taste, I used about 1.5 Tbsp because I really like curry flavor)
- salt to taste
Instructions
- In a large soup pot over medium/high heat saute (with water, oil, or veggie broth) the onions and carrots until the onions are translucent.
- Add in the cinnamon, nutmeg, and curry powder and cook until fragrant (30 seconds to a minute).
- Add the apple cider and broth, stir until the spices are well distributed.
- Bring to a boil and cook until the carrots are soft.
- Add the pumpkin puree and the cooked butternut squash, stir well.
- With an immersion blender (or regular blender) puree soup until it is smooth and creamy.
- Heat soup to desirable temperature (it will splatter if it boils).
- Add the plant milk and stir.
- Adjust the seasoning and thickness of soup (with broth) as desired.
- Serve with toppings of your choice, I used pistachios.
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