During the fall time, you can drink all the pumpkin spice lattes that you want and eat plenty of fresh apple butter, but nothing compares to a hearty soup full of veggies.
There’s something very special about cozying on up with a big bowl of soup and the newspaper on a Saturday afternoon in October… reminds me of weekends as a kid at home in New Jersey when the temperatures dropped, the leaves turned their colors, and my father would bring home munchkins from Dunkin’ Donuts… I always grabbed the chocolate glazed ones (they’re the best!)
Currently, our fridge is packed with tupperware containers of butternut squash noodles. Why? I’m trying to create the best autumn-themed dishes for y’all and well, butternut squash is super autumn-y. Actually, on Wednesday, I found a brand new pack of goat cheese squashed like roadkill between two containers. I had been looking for it for days!
This soup doesn’t look like much (and to my defense, soup is very hard to photograph), but it tastes like a warm hug. The swiss chards wilts when it absorbs the broth and the butternut squash noodles soften when boiled in the soup and offer more texture and interest to the dish. Every spoonful is packed with natural flavors from the heated vegetables.
The grated cheese adds a little saltiness and creaminess, but omit it if you’re dairy-free or watching your calories. You’ll still be licking the bowl without it.
Ditch the boring canned Amy’s Organics soup and make a vat of this gluten-free goodness. Don’t forget your whole grain bread for dipping!
This recipe can be found at Fresh Fit N’ Healthy’s blog by clicking here. Check out Sarah Grace’s Instagram while you’re at it – she posts motivational and inspirational pictures for those looking to adopt or maintain a healthy lifestyle…. and she just turned 21 this week!