Can you believe it’s already the end of September?
We’ve been back in school for almost a month now, and we both still feel like we’re trying to make the transition from summer, which is why the theme for this month’s What I Ate Wednesday- “Falling into Good Habits”– just seems so appropriate! Because “falling” is a great way to describe the completely un-graceful transition that we are attempting to make, here.
But there are a few things that have been helping make this transition easier, or at least more pleasant. Of course, being back with our cross country team has been fabulous, and we do love being in London, but there is one aspect of fall that really speaks to our inner-foodies.
As you know (and we’re sure you’ve all noticed lately!) the temperature takes a bit of a nose-dive this time of year. And while we are both summer girls at heart, we take comfort in the fact that along with cooler temperatures comes one of our favourite foods- soup!
And not just any soup. We’re talking about the thick, creamy variety made from nothing else but the season’s best squash (that just so happen to be only 50 cents/lb!).
Creamy Coconut, Buttercup squash and lentil soup. Comfort in a bowl, friends!
We seriously can’t think of anything better than coming home from a hard cross country workout in the brisk fall breeze and digging into a warm bowl of this soup.
So if you’re feeling like us, and are still trying to adapt to the season, give this soup a try. It might not help you keep track of all your homework and assignments, or just simply fall back into your routine, but it’ll make the transition easier 🙂
And then head over and visit Jenn at Peas and Crayons, and check out all the other What I Ate Wednesday participants!
Creamy Coconut Buttercup Squash and Lentil Soup
Prep Time: 10 min
Cook Time: 35
2 small buttercup squash, roasted and peeled
1/4 white onion, diced
1 clove garlic
1/2 red bell pepper, diced
1/2c. red lentils
4 c. water
1/2 c. coconut milk
1 tsp cinnamon
1/4 tsp nutmeg
salt and pepper, to taste
Place buttercup squash, onion, garlic, bell pepper, lentils, and water in a large pot over medium-high heat. Bring to a boil, then reduce to medium-low and simmer for 25 minutes.
Transfer to a blender or food processor and blend until smooth. Return to the pot and add coconut milk and seasonings. Return the soup to a boil and simmer for 5 minutes, or until heated through. Add 1/4-1/2c. extra water if you desire a thinner consistency.
Spoon into bowls and serve topped with yogurt and hot sauce, if desired.
What are your favourite Fall comfort foods?