If I had to pick a favorite month, I would choose October. It’s only taken me my entire life to feel comfortable admitting that. Yes, I play favorites, and October is at the top of the list. What do I love about it? The cooler weather, the warmer clothes (and boots!), and of, course, warm drinks and soup.
This soup is great for cold days when you need something bright and nourishing to warm your bones. This is a great vegan option for Meatless Mondays. To up the protein, you can sprinkle on hemp hearts or nutritional yeast, or top with an egg. This is also lovely with sausage mixed in for something a little meatier.
- 2 tablespoons olive oil, divided
- 1 large apple, peeled and cut wedges
- 2 cups butternut squash, peeled and cubed
- 1 small onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 cup lentils
- 1 tablespoon miso paste
- 8 cups hot water
- 2 cups spinach
- Preheat oven to 400 degrees F. Toss apple and squash in 1 tablespoon olive oil and spread on a roasting sheet. Roast until tender and caramelized around the edges, about 35 – 40 minutes. Shake pan every 10 minutes to prevent sticking.
- In a large stock pot, heat remaining tablespoon of olive oil. Add onion, celery, carrot, and garlic. Cook until tender.
- Add spices and lentils. Toss well to coat.
- Meanwhile, dissolve miso paste in water. When mixed well, add water to pot and bring to a boil.
- Simmer for twenty minutes or until lentils are tender and cooked through. Add spinach in the last few minutes of cooking to wilt.
What’s your favorite cold-weather food?