Vegan Fall Favourites: Curried Squash and Sweet Potato Soup

Every year around the beginning of August, I start to get excited for Fall. I am always convinced that there is a little chill in the air and I begin to have daydreams about pretty leaves, chilly days and warm sweaters. Autumn is by far my favourite season, and one of the best parts is the food. When the days get cooler, I love to tuck in to warm and comforting meals.

Since August is well underway, I figured it's an acceptable time to start enjoying my favourite Fall meals (yes, seriously). And luckily, although I've been making these meals since long before I started eating a plant-based diet, they were all easily veganized with a small ingredient change or two.

Today I'm sharing my recipe for Curried Squash and Sweet Potato Soup. It's very easy to make, especially if you make it in a slow cooker (like I did this time), and the simple ingredients come together to make a creamy, hearty and satisfying soup that you'll want to make whenever the weather is cold (I do, anyway).

Ingredients

One large sweet potato- peeled and cubed

One acorn squash- peeled, seeds removed, cubed

Half of an onion- diced

Two cloves of garlic- minced

One container of mushroom broth

One can of  coconut milk

*Since I was using the slow cooker, I chopped the vegetables into large chunks, but if you're cooking them in a pot then they should be cubed so they cook evenly and quickly.

1 Tbsp curry powder
Approx. 1/2 tsp each paprika, cayenne pepper, black pepper, cumin, garlic powder, tandoori marsala

* I always play fast and loose with seasonings. I don't measure so much as I throw them in from a distance and hope or the best. So far I have no regrets.

As you are preparing the ingredients, plop them all in your slow cooker (or your pot, of course) and then cook them on high for 3-4 hours, until everything is soft. Then use an immersion blender to blend it until it's smooth and well-mixed. If you don't have an immersion blender you can use a regular blender or food processor; it's just a little bit less fun.

Now (believe it or not), your soup is ready!

Prep time is 10-15 minutes, depending entirely on how long it takes you to peel and chop/open a can.

This soup is best enjoyed with your feet up in front of the tv. I ate it with dry toast dippers, because I am an old lady and proud of it.

Stay tuned for more of my favourite vegan Fall recipes!