Squash & sweet potatoes soup

Days are getting colder and colder and the landscapes around us are changing colour so quickly.

Every time I go for a walk early in the morning I see this change happening just before my eyes, and it also makes me think how fast this year has gone, despite all the drawbacks.

It’s probably not the year we expected, but I always try to see the glass half-full and I really believe that is in the most difficult times that, as humans, we have the capability to show our strength and start over.

Back to food… It’s time to leave refreshing summer greens behind for warm, comforting soups. Here is mine made with the first veggies of the season: carrots, potatoes, butternut squash, garlic and onion.

INGREDIENTS:

3 carrots

2 sweet potatoes

½ butternut squash

½ Romanesco broccoli

1 garlic clove

1 onion

1 glass unsweetened soy milk

A pinch of cinnamon

A pinch of nutmeg

1 tbsp nutritional yeast

Olive oil for cooking

Salt to taste

½ tbsp soy sauce

A handful of almonds

Pumpkin seeds for serving

INSTRUCTIONS:

Steam all the vegetables together, with exception of the broccoli. Cut the broccoli florets and stir-fry in a pan with olive oil for a few minutes. Blend the steamed veggies with soy milk, a pinch of salt, black pepper, cinnamon, nutmeg and nutritional yeast. Meantime toast the almonds with soy sauce. Serve the soup topping with olive, pumpkin seeds, crunchy broccoli and almonds.