The leaves are changing, the air is cool, and fall is upon us! Now is the perfect time for warm and hearty dishes to fill you up.
During fall, you really can never go wrong with butternut squash! It goes well with everything and is a very healthy carb to have in your diet. Squash pairs perfectly with seasonings and a lot of other vegetables too. And it’s the ideal star for your soup.
Butternut Squash is packed with vital nutrients such as vitamins A, C, and E. These are important for immune function, vision health, and bone health. Add in the high levels of magnesium and potassium, and you’ve got one nutrient-rich food.
Another nutritious star of this dish is the kale. Kale is a powerful leafy green with antioxidant properties and lots of vitamins. The vitamins and nutrients found in kale can promote heart health, lower blood pressure, and have an anti-inflammatory effect.
Smooth or Chunky
The texture of this dish is all up to you. If you’re looking for a smooth consistency, try using an immersion blender for this. If you don’t have an immersion blender, just use a regular blender instead. But you need to let the recipe cool for one hour before you puree it in the blender.
Easy Swaps
Get creative with ways to spice up this soup! Try adding your favorite spice combo to it. If you’re a chronic sweet-tooth like me, I would suggest adding ginger or nutmeg for some sweeter undertones to your soup. Also, thyme and rosemary would be a delicious addition.
I like topping this dish with pumpkin seeds, which add great texture to the recipe, along with many health benefits. Pumpkin seeds are high in potassium, vitamin B2, and magnesium. These vitamins and minerals help regulate blood sugar levels and promote healthy bones.
Also, try adding other toppings when you serve it. Green onion, cilantro, or basil are a few options. Avocado or shredded cheese would be great to sprinkle on top as well.
If you want to add a source of protein into the soup, try adding in cooked and cut up chicken or tofu after the soup is done.
Storage
Store this in an airtight container in the fridge for up to a week. Or for later use, stick leftovers in the freezer for up to a month.
Meal Planning
This recipe is ideal for meal planning because meal prep is simple. Plus, it’s the perfect solution for a no-fuss meal you can quickly get on the dinner table.
The soup also makes a great lunch to bring to work. Simply store it in a thermos or a spill-proof container you can pop in the microwave to reheat.
Get the Gear
Make sure you have a quality crockpot to cook the soup.
If you prefer a smoother texture, use an immersion blender.
Made in Cookware – Black Friday Sale!
Butternut Squash Harvest Bowl
Get ready for fall with a bowl of hearty and delicious squash soup. Made with healthy fall ingredients like kale and butternut squash, it’s perfect for a seasonal dinner or fast meal on the go!
Butternut Squash Harvest Bowl
- 1 large yellow onion (finely chopped)
- 4 cups butternut squash (cubed)
- 3 cloves garlic (minced)
- 1/2 tsp cumin (ground)
- 1/2 tsp smoked paprika
- 3/4 cup quinoa (uncooked)
- 4 cups vegetable broth
- 8 cups kale leaves (chopped)
- 1 tbsp balsamic vinegar
- sea salt & black pepper (to taste)
- 1/2 cup pumpkin seeds
- extra-virgin olive oil
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Add onion, squash, garlic,cumin, paprika, quinoa, and broth to a slow cooker. Stir to combine.
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Cook on low for 6 hours or until onions and squash are tender and cooked through.
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Add kale and cook on high until kale wilts, about 15 to 20 minutes.
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Add vinegar, salt, and pepper. Stir to combine.
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Puree soup with an immersion blender until blended.
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Divide into bowls.
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Sprinkle with salt, drizzle with olive oil, and top with pumpkin seeds.
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Serve and enjoy!
What’s your favourite topping to put on your fall dishes? Let me know in the comments!