Not quite autumn, but I'm feeling soup weather..

(L-R: Gradient of butternut squash, carrots, and yams)

The beginning of autumn and the immediate sensation of cold, brisk weather brings about a homey nostalgia for comfort foods such as this hearty soup that's loaded with vitamins A and C.. Squash is springing into harvest, just check your local grocery store. I picked up butternut squash because of its milder flavour and ease of cooking time.

YOU WILL NEED:

1 medium-sized butternut squash, peeled and cut into one-inch cubes

2 carrots, diced

1 medium-sized yam, diced (I've left the skin on)

1 head of garlic

1 onion, diced

1/2 cup of milk or cream

1/4 cup of lentils

1/4 cup of bulgar wheat

1 tbsp. of hulled, unsalted pumpkin seeds

paprika

2-3 bay leaves

1 tsp. finely grated ginger

vegetable stock or water

salt & pepper

fresh basil and oregano

a handful of bay leaves

olive oil

Chunky butternut squash soup with green lentils, carrots, yams, bulgar wheat, and pumpkin seeds on top

1) You will want to roast the vegetables in the oven before placing them together in a pot, to enhance their flavour. Place butternut squash, carrots, and yam on a baking tray. Drizzle with lots of olive oil. Season with salt, pepper, and paprika. You may also add any variation of dried herbs, like parsley or thyme as well. Bake at 400 F for 20 minutes or until tender with fork.

2) Roasted garlic also has its merits of enhancing any soup base with a nice kick. Place the garlic head on a sheet of tin foil; drizzle with olive oil, salt, and pepper - that's it. Wrap it up and place in oven for about 15-20 minutes, depending on the size, until fork-tender.

3) For added fibre, I decided to include lentils and bulgar wheat into the soup mix. Pour just enough boiling hot water in a bowl to cover the lentils and bulgar wheat and let sit until the liquid has been absorbed. 

4) Meanwhile, as you wait for the veggies to bake, start with the soup base. Sweat out some onions on medium heat in a large pot with olive oil and salt. Place in ginger and bay leaves and sauté for a few minutes.

5) When the vegetables are finished, pour them into the pot, and bring the heat up to high. Pour just enough cooking liquid such as vegetable stock or in my case, water to submerge the veggies in water but not more than will cover them completely. Place a tight lid on the top, bring to boil, then reduce the heat to simmer for 3-4 minutes.

6) You will need a high-powered blender or food processor for this next part. Pour the veggies mixture into the blender and place roasted garlic in as well. Purée the mixture until smooth - I left 1/3 of the mixture out of the blender to keep a chunkier consistency - but it is up to your taste/texture preferences. Pour the purée back into the pot on medium heat, and start pouring in the milk or cream, mixing very frequently. 

7) Pour the lentils and bulgar wheat into the pot. Reduce to simmer for 5-10 minutes, stirring often. 

8) Season with oregano, basil, pumpkin seeds and pepper to taste. 

Super easy to make for advance meals, to freeze, or for leftovers. 

I served this with a side of rye bread, spread with extra roasted garlic and home-grown bruschetta salsa.

Salsa with homegrown red and green tomatoes, basil and oregano

Toasted rye bread with roasted garlic spread on top 

I absolutely love squash harvest season - butternut, buttercup, acorn, spaghetti, pumpkin... the list is endless. Roasted, steamed, puréed, mashed, boiled - they are a healthy alternative to get in all your vitamins and minerals. I have fond memories of walking through farmer's markets while I was in university and picking an assortment of cheap squash - they have a ridiculously long shelf life - and can each make such large-portioned meals!