Butternut squash soup is, to me, a big hug in a bowl. Fall is abundant with squashes of all sorts – acorn, spaghetti, kabocha, butternut, delicata – and they’re all very unique in both flavour and texture! There’s so much variety to be grateful for, especially for the gluten- or grain-free eater. Squash is a great source of carbohydrates while being easy to digest and a vegetable (well, really, a fruit), to boot! During the fall and winter months in our cold Canadian weather, squash is very comforting and warming. I love roasting various types of squashes at the beginning of the week to have on hand for any meal of the day. Butternut squash soup is perfect to make on the weekend to heat up during the week – for a little bit of prep, you can have bowls and bowls of homemade soup ready to serve & nourish!
There is little more comforting in the fall months than a one-pan meal full of flavour and nourishment. Make that a one-pan meal of salmon and crispy new potatoes, served alongside a green veggie, and you’ve got a winner that the whole family will love! I believe that food is a love language, and cooking a comforting dinner like this is a way that I show love to my parents and little sister (though she doesn’t always appreciate seafood. 😉 ) Show some love to your family – and to yourself! – by sharing healthy, delicious food.