Gah! Can’t I just transplant my entire family and friends to the West Coast? Or to a spot where the temps never dip below the 60s, and I feel alive 365 days per year?
For some people, a splash of cold air in the mornings brings them to life. For me? I want two seconds of that. Which I can get with some cold water in the shower, if need be.
Whatever. I could say I’m going to run off to California all I want, but until the right opportunity strikes, it’ll likely remain a vaca. spot for now. And I will survive cold fall nights and winter days by surrounding myself with good food and good people. After all, those are two of the most important elements in life, right?
I like to think good food in the fall means soup and winter squash. Like tacos in the summertime, soups and stews become a weekly occurrence on my dinner table.
As the early Sunday evening sun begins to set, I like to have a large pot simmering away. Steam is fogging the cool glass windows. Music is playing. If I’m lucky, bread is waiting to be cut. This is how the best weekends come to a close. Make a mighty enough pot, and it can be how the best weeknight meals come to a start, too.
Following is a light and brothy soup, given heartiness with creamy roasted butternuts, kale and chickpeas. Don’t play hooky on the nutritional yeast. It’s a lovely compliment to the autumn feel of this soup, and really rounds out the whole bowl.
- -1 large onion, chopped
- -6 cloves garlic, chopped
- -1 small medium butternut squash, cubed
- -2 medium tomatoes, diced
- -2 cups cauliflower, chopped
- -1 small jalapeño, diced
- -1 Tbsp. dried thyme
- -Salt and pepper, to taste
- -Extra virgin olive oil
- -2 packed cups chopped kale
- -1 (15 oz) can chick peas or white beans
- -2 ½ tbsp. soy sauce
- -6 cups water, or low-sodium vegetable broth
- -Nutritional yeast, 1 Tbsp. per bowl
- Preheat oven to 400F. Place onion, garlic, squash, tomatoes, jalapeño and cauliflower in a large baking dish. Sprinkle with thyme, and season with salt. Drizzle with olive oil, to lightly coat.
- Bake 45 minutes, or until squash is tender, stirring 1-2 times throughout. When finished, remove from oven.
- In a large pot, bring 6 cups of water/broth to a boil. Stir in soy sauce, and add kale and chickpeas. Bring to a simmer. Add roasted vegetables, and continue to cook until kale is tender, 5-7 minutes. Adjust salt and pepper, if needed.
- Serve, topped with 1 Tbsp. nutritional yeast per medium-large bowl.