If there is one thing I love most about cooler temps it is ALL THE SOUP.
I’m one of those people that could live off soup when the temps drop but my better half doesn’t agree and if we have soup he demands something to dip into it, like corn bread, biscuits, crusty bread or crackers, which I agree to ALWAYS so I can have soup.
One of the first soups I always make in the Fall is this soup! Butternut squash starts popping up in my grocery store and I immediately start collecting the ingredients to make this soup. And most of the time I already have all the ingredients in my pantry, sans the butternut squash. This recipe only has 5 ingredients (if you don’t count olive oil, salt, pepper or condiments). Plus I love anything I can prepare with minimal clean up and this one pretty much fits that bill. All you need is two cookie sheets lined with parchment paper (makes for a quicker clean up), large pot and an immersion blender or stand alone blender. Bonus: leftovers. Soup is always better the next day and this one is no exception!
This recipe whips up pretty quick making for a great weeknight meal. Butternut squash, onion and green apples get tossed in olive oil and S&P and nicely roasted…I know what you’re thinking, apples?! YES!! It’s a must, it lends a nice sweetness and balances out the flavors perfectly. Everything gets puréed with some broth and poured into a large pot to heat up while you continue to add more broth to thin out the soup as needed. The addition of curry powder adds a nice spice and with the condiments of toasted coconut and green onions the flavors harmonize perfectly! You’ll wonder why you never thought of curry and apples in butternut squash soup before.
I hope you enjoy this soup as mush as I do. Please let me know if you give it a try by tagging me #platefulnutrition on IG.
Officially Fall season and nothing says Fall like baking fresh pumpkin bread. The aromas that fill your kitchen when making this bread will get you quickly into the Fall season. Y’all know by now I love Fall and although it may be a little too warm in South Texas (93 degrees today) I am baking up all the pumpkin bread to trick my mind into thinking its cooler out, that logic works right!?
This pumpkin bread is SO delicious! Heavy on the pumpkin flavor, perfectly sweetened, a little crunch from the pumpkin seeds, super moist and spiced with all the Fall spices…cinnamon, cloves and nutmeg, YUM!
This recipe is entirely gluten-free. I used Trader Joes all-purpose gluten-free flour. No dairy either but honestly you wouldn’t know it as this bread is incredibly moist thanks to the pumpkin puree and coconut oil. It’s literally the best pumpkin bread I’ve made and not just for gluten-free for ANY pumpkin bread.
This pumpkin bread is SO good slightly warm out of the oven, drizzled with some maple butter (a new product I found at Trader Joes.) If you’re like me, you’ll eat this bread in a day but if you have some self control the leftovers are fantastic for breakfast. This bread also pairs perfectly with my Pumpkin Spice Latte, so you really should make both together to really embrace the cozy Fall season. You’re going to love it!
Plus this pumpkin bread would make a beautiful hostess gift and is a must for your holiday gatherings!
I hope you enjoy this recipe as much as I do and if you make it please tag #platefulnutrition so I can see your baking skills!
Cooler temps, shorter days, cozy nights, soup season, leaves falling, pumpkins and pumpkin spice lattes. Happy first day of Fall! My favorite season of the year!
I love pumpkin spice lattes. Starbucks version is good but I am not a fan of the ingredients in their syrups. I have found some coffee shops who make their own pumpkin spice syrup with real simple syrup and pumpkin spice flavors and to me these taste a million times better and more authentic to the “pumpkin pie” taste.
Honestly, making a delicious creamy pumpkin pie spice latte at home is really simple. This is my favorite warm cozy drink in the Fall. Move over matcha latte its all about the pumpkin spice latte now. 🙂
I use the pumpkin pie spice from Trader Joes which has the perfect combo of pumpkin pie spices. Regular or dairy-free milk of your choice will do but my favorite is the Califia Farms coconut-almond milk. REAL pumpkin puree gives this latte a more authentic pumpkin pie flavor. SO GOOD. Slightly sweetened with maple syrup and a touch a vanilla to balance the flavors. You can add espresso or skip this entirely if you prefer to not have any caffeine and the taste is just as delicious. And if you want to make this latte creamier add a dollop of whip cream or my favorite So Delicious cocowhip, YUM!
I hope you enjoy this recipe and please remember to use #platefulnutrition so I can see your yummy creation!