This is my favorite winter squash soup recipe ever. Over the course of this winter, I’ve made it about 20 times and never get sick of it. I’m usually not very fond of squash soup, they are typically too sweet for my palate. This soup is more savory, with just a hint of sweet, and the added veggies make it more filling.
One reason to love Fall? The overabundance of garden veggies! I brought these beautiful heirloom tomatoes home from my grandma’s garden and made this delicious soup. I paired it with a grilled cheese sandwich and was in absolute heaven.
This chili has a unique flavor autumn flavor: sweet potatoes, black beans, squash and chipotle peppers, with a hint of cocoa and cinnamon. A little bit of sweet and a little bit of spicy, this savory soup has a combination of flavors that will please any palate. It’s made without any oil, so it’s quite healthy for you too. This soup gets even better the next day so you’ll be excited to have it for left-overs. Top with creamy polenta and avocado…I’m going back for seconds right now!
This soup is really fast and easy, good for a quick week-night meal. I made this because I’m studying for finals, don’t have much time to cook, and it makes a lot of left-overs. On the second day, I added some whole wheat penne to what was left and it was A-mazing.
Try this delicious soup with my Italian White Bean Crostini appetizers, my Fast and Easy Vegan Alfredo or this delicious Vegan Caesar Salad! Or have a four course Italian feast and eat it all!
