Get in the mood for Fall with this seasonal soup. It’s orange like Halloween, with hues of yellow to match the falling leaves. It smells like gourds and tastes like cooler weather. It’s Fall perfection in a bowl!
Carrots, butternut squash, and sweet potatoes are the epitome of Autumn. Plus they combine for the most flavorful and hearty soup! Throw in an apple and you’re really in the spirit.
When I made this for dinner, my family couldn’t wait to eat! The smell was overpowering (in a good way) when they walked in the door. Each one of them peered over the stove to catch a glance of what was producing the Autumn aromas.
I chose to blend my soup to make it smoother, but you could leave it chunkier if you prefer. The important thing is that you want to fully cook, and possibly overcook, your vegetables before you blend. This makes them soft and draws out additional flavor.
We enjoyed our soup with a slice of crusty French bread. The lentils provide protein so I didn’t feel the need to add meat, making this a meatless meal. If you have boys with a growing appetite, you may want to add an extra 1/4 cup of dry lentils.
Whether you sip this by an open fire, slurp it around your family’s table, or have it for lunch at work, you’ll be in the mood for Autumn with this satisfying soup!
The Best Autumn Soup
- 1 onion diced
- 2 Tablespoons butter
- 4 carrots peeled and diced
- 1 medium butternut squash peeled, seeded and cubed (1”)
- 2 medium sweet potatoes peeled and cubed
- 8 cups of vegetable stock
- 1/4 cup dry lentils
- 1 apple peeled and diced
- 2 Tablespoons honey or agave nectar
In a stockpot, saute the diced onion in the butter until translucent (5-10 minutes).
Add the vegetable stock and chunked carrots, butternut squash, sweet potatoes, and lentils.
Simmer on medium heat for 25 minutes, or until the vegetables are very tender.
Add the diced apple and honey. Simmer 5 more minutes.
Add the soup the the blender and blend on medium-low for 15-20 seconds until smooth. (You will probably need to blend in 3-4 batches).