Nourishing Fall Soups: Recipes for Comfort and Well-being

As the crisp, autumn air settles in, there's nothing quite like cozying up with a warm bowl of soup. Fall is the perfect season to enjoy nourishing soups that not only provide comfort but also support your overall well-being. In this blog post, we'll share three delightful fall soup recipes that celebrate the season's flavors and ingredients.

Roasted Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)

Instructions:

• Preheat your oven to 400°F (200°C).
• Toss the butternut squash, carrots, onion, and garlic with olive oil, salt, pepper, and cinnamon.
• Spread the vegetables on a baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
• Transfer the roasted veggies to a blender or food processor and puree with vegetable broth until smooth.
• Return the mixture to a pot, add coconut milk (if desired), and heat through. Adjust seasoning to taste and serve hot.

Hearty Lentil and Kale Soup

Ingredients:

• 1 cup brown or green lentils, rinsed and drained
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 cups chopped kale
• Salt and pepper to taste

Instructions:

• In a large pot, sauté the onion, carrots, celery, and garlic in a little olive oil until softened.
• Add lentils, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender.
• Stir in chopped kale and cook for an additional 5 minutes until wilted.
• Season with salt and pepper to taste and serve hot.

Creamy Wild Mushroom Soup

Ingredients:

• 1 pound wild mushrooms (such as chanterelles or shiitake), sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or a dairy-free alternative)
• 2 tablespoons butter (or olive oil for a dairy-free version)
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

• In a large pot, melt the butter (or heat olive oil) over medium heat. Add onions and garlic, sauté until softened.
• Add sliced mushrooms and cook until they release their moisture and start to brown.
• Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream (or dairy-free alternative), and season with salt and pepper.
• Serve hot, garnished with fresh thyme leaves.

Get on the waitlist for The Membership for more recipes and nutrition support 

If you're eager to explore a wide range of delicious and nourishing recipes like these fall soups, consider join the waitlist for The Membership by GutPersonal so you can get first access when it launches in October. As a member, you'll gain access to an extensive collection of recipes, including the 21-Day Fall Meal Guide and the 21-Day Summer Meal Guide, along with other valuable resources to support your wellness journey.

Don't miss out on the opportunity to enjoy delicious meals that not only satisfy your taste buds but also promote your overall well-being. Join the waitlist today for when it launches in October!