PLUS, I have an exciting announcement! This is the first recipe in a week-long series I’m calling Thanksgiving Week Extravaganza, wherein I post a recipe every day leading up to my Thanksgiving Round-Up on November 23! That’s right: EIGHT recipes that will cover your mains, sides, appetizers, and of course, dessert. Let’s start with this show-stopper of a main, shall we? Last year when pondering a plant-based Thanksgiving entrée my mind immediately went to: What would I actually make and eat on Thanksgiving? And my Sweet Potato Chickpea Thanksgiving Wrap was the answer. This year, I was craving something a little more festive, a little more colorful, and a little more comforting. So I made the easiest, creamy fall soup (ever) and served it in roasted acorn squash “bowls.” The result is a creamy, decadent, nutrient-rich soup that will “wow” guests and leave you feeling all warm and cozy inside. Not only is this soup healthy and delicious, but it’s also easy to make, requiring just 10 basic ingredients you likely have on hand right now, and just 1 1/2 hours to prepare (including roasting acorn squash). The base is a mixture of onion, garlic and your vegetables of choice! I went with a mixture of carrots and butternut squash, but pretty much any winter squash or hearty root vegetable will do here (think pumpkin and beets). Next comes the fun part. Will you add lentils? Mung beans? Sage? Bay leaf? Or go with a curry adaption? You decide. To keep things simple I added a little fresh sage and a bay leaf to infuse plenty of classic fall soup flavor. And for a bit of protein and fiber I added red lentils because they cook quickly (in the soup!) and absorb flavors well. While the soup is coming together roast your squash bowls until golden brown, tender and sweet. However, if squash bowls seem a little too over the top for you, you can totally skip this part and the recipe would become a 1-pot, 45-minute wonder. How cool is that? I hope you all love this soup. It’s: CreamySavoryVegetable-heavyFiber- & protein-richFull of flavorWholesomeComforting& Delicious I think this would make the perfect alternative Thanksgiving entrée or even a side. You could pair this with my Vegan Thanksgiving Wrap, White Bean Kale Salad with Tahini Dresing or Garlicky Kale Salad with Crispy Chickpeas, and a little Sangria for a classy, festive meal. For more Thanksgiving ideas, I’ll be sharing a round-up next week. In the meantime, feel free to check out last year’s! Oh, and don’t forget the Pumpkin Pie or Bars! If you try this soup, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
