Brown & Coconut is obsessed with everything about fall, including all of the hearty comfort food. However for many people with dietary restrictions, it can be hard to do just that. I often hear that a vegetarian or vegan-based diet doesn’t seem filling or hearty, but that’s definitely not the case!
I have a recipe that not only is the perfect dish to have during the fall season, but it is super hearty and filling!
This Squash Almond Butter Soup is vegan, gluten free, and dairy free.
1 clove of garlic
½ red bell pepper
1 tsp coriander
1 tsp cinnamon
1 tsp curry
1 tsp red pepper flakes
1 tsp sage
1 tsp salt
1 tsp pepper
2 tbsp almond butter
3 cups water
In a small pot, boil 3 cups of water and chop squash into 1 inches blocks as well as red bell pepper. Add squash to water and boil for 15 minutes. When squash feels mash-able remove from heat and pour into a blender (along with water), add red bell pepper. Blend until smooth and return to pot. Add spices and almond butter and stir until well combined. Let cook for 3 minutes, then remove from heat. Serve with a garnish of sliced almonds on top.
Now this thick soup on its own is filling because of the fibrous squash and protein rich almond butter, but adding a side dish of sautéed greens beans and Portobello mushroom is sure to please.
*Helpful hint: This meal goes great with a hard apple cider that will definitely get you into an autumn mood.
Hope you enjoy! ~ If you try our recipe, come back and leave a comment, telling us what you think!
Peace, Love, & Coconuts.