I guess I could say that two main qualities govern Fall eating, for me- eat things that will prepare you for Winter, and they should be very rich and delicious. Sound doable?
Every year when the requisite gourds come out on display, I grab a Butternut and a Kabocha and make this curried soup. Truly, it can be made off different squashes and includes more than just squash, but ‘beta carotene’ soup doesn’t have the same ring, and it’s hard to slide ‘curried’ in there otherwise.
Key Players
This soup has a base of Butternut and/or Kabocha (depending on what you can get your hands on), and could use Pumpkin as well- anything with a sweet and nutty base. The addition of orange root veggies to this fiber-rich soup results in a thick, smooth, filling meal that carries loads of vitamins and spices, keeping you fed and healthy through the cold season. Fiber helps protect your gut biome which in turn supports not simply your immune health but your mental well-being as well, so this can be an added benefit for those who suffer from SAD- Seasonal Affective Disorder (If this is you, also consider seeking support from St. John’s Wort and Goldenrod teas or tinctures; you may also be uplifted by citrus-sourced essential oils!). I also use this soup and any other reasonable opportunity to eat lots of turmeric, so add that to its immune-supporting, anti-inflammatory powers!
Curried Squash Soup
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