With temperatures dropping, Halloween decorations coming out and leaves on the sidewalk I’m fully embracing the month of October. I’m having a hard time staying warm and I’m always in the mood for hot soup.
Inspired by Dorie Silverman’s Curried Sweat Potato Peanut Soup in Claire Mark’s new and awesome cookbook, Cooking with Yogaview, I made my own variation with the ingredients I had in the house. I didn’t use curry because I was worried it might turn my kids away and instead used cinnamon, which is always a crowd pleaser.
Autumn Sweet Potato Squash Soup
2 sweet potatoes peeled and cubed
1 squash peeled and cubed
1/2 onion diced
1 large garlic clove
2 cups vegetable broth
1/3 cup cashew butter
2 tablespoons cinnamon
1 half cup almond milk
salt and pepper
Optional: Parmesan cheese
Place sweet potatoes, squash, onion, garlic and broth in large pot bring to a boil. Once boiling simmer with lid for about 30 minutes until vegetables are soft. Turn off heat and stir in cashew butter and cinnamon. Transfer to Vitamix or blender and add 1/2 cup of almond milk. Blend on high for a minute until smooth. Add salt and pepper to taste and sprinkle shredded Parmesan on top.
The whole family gave this warm dish a thumbs up. My husband who claims he does not like sweet potatoes ate two bowls full. The best part about this soup is that it tastes like guilt-ridden comfort food, but is packed with vitamins and antioxidants!
I know this soup will be making many more appearances in the next few months and has already been added to our Thanksgiving menu.
What is your favorite Meatless Monday dish for fall?