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It can be easy! I like simple, basic dinners that are quick to put together but really flavorful and nutrient dense.

Since we’ve cut out grains, we eat more vegetables (or fruits), especially squash because it’s higher in carbs. We want to get the bulk of our complex carbohydrates from more nutrient dense sources other than grains. 

If you ask me what my favorite season is for cooking, I will probably say fall. I love the combination of various squashes, apples, and warm foods like soups, stews, and broths. 

Sage is one of my favorite herbs so it is used quite a bit in the savory recipes you’ll see around here. My regular fall dinner choice at a restaurant used to be butternut squash ravioli so sage and butternut squash “spaghetti” really satisfies that seasonal craving for me. 

Butternut squash is a nutritional powerhouse. Technically a fruit because it has seeds, it is rich in phytonutrients and and antioxidants. It’s rich in fiber, potassium, and vitamin B6 (folate) which is a nutrient crucial for developing babies. Probably its most significant benefit actually comes from it’s orange color. It’s very rich in carotenoids which are heart healthy. It’s rich in whole complex vitamin C, and also beta carotene which the body converts to vitamin A as long as there is fat present.

Remember, vitamin A is fat soluble so foods containing beta carotene should ALWAYS be eaten with good fats.
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Not only is butternut squash very healthy for you, it tastes great! Even my kids love it, probably because I fed it to them a lot as babies! It’s so versatile and can be used in both savory and sweet dishes. 

I love my vegetable spiralizer (buy here)! It’s my favorite kitchen tool, especially since going grain-free. You can spiralize anything from squash to apples!
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It makes spaghetti an option again!

1. Peel the butternut squash and cut to fit the spiralzer.
2. Spiralize the squash and place strands into a bowl.
3. Heat butter in a skillet.
4. Chop shallot (or onion) and garlic.
5. Add to heated butter.
6. Add sage, salt and pepper.
7. Saute just to soften slightly and add squash.
8. Cook, stirring frequently until desired tenderness is reached.
9. Add more sage and seasoning if desired and serve.

I think you’ll love the delicate flavor and perfect combination of sweet squash and savory seasonings.

The leaves will be changing soon, the air is cool, and fall is almost upon us! Now is the perfect time to start planning for warm and hearty dishes to fill you up. 

During Fall, you really can never go wrong with butternut squash. It goes well with everything and is a very healthy carb to have in your diet. Squash pairs perfectly with seasonings and a lot of other vegetables too. And it’s the ideal star for your soup.

Butternut Squash is packed with vital nutrients such as vitamins A, C, and E. These are important for immune function, vision health, and bone health. Add in the high levels of magnesium and potassium, and you’ve got one nutrient-rich food.
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Another nutritious star of this dish is the kale. Kale is a powerful leafy green with antioxidant properties and lots of vitamins. The vitamins and nutrients found in kale can promote heart health, lower blood pressure, and have an anti-inflammatory effect. 

The texture of this dish is all up to you. If you’re looking for a smooth consistency, try using an immersion blender for this. If you don’t have an immersion blender, just use a regular blender instead. But you need to let the recipe cool for one hour before you puree it in the blender. 
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Get creative with ways to spice up this soup! Try adding your favorite spice combo to it. I would suggest adding ginger or nutmeg for some sweeter undertones to your soup. Also, thyme and rosemary would be a delicious addition.

I like topping this dish with pumpkin seeds which add great texture to the recipe, along with many health benefits. Pumpkin seeds are high in potassium, vitamin B2, and magnesium. These vitamins and minerals help regulate blood sugar levels and promote healthy bones. 

Also, try adding other toppings when you serve it. Green onion, cilantro, or basil are a few options. Avocado or shredded cheese would be great to sprinkle on top as well. 
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If you want to add a source of protein into the soup, try adding in cooked and cut up chicken or tofu after the soup is done.  
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Store this in an airtight container in the fridge for up to a week. Or for later use, stick leftovers in the freezer for up to a month.
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This recipe is ideal for meal planning because meal prep is simple. Plus, it’s the perfect solution for a no-fuss meal you can quickly get on the dinner table.

The soup also makes a great lunch to bring to work. Simply store it in a thermos or a spill-proof container you can pop in the microwave to reheat.
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Make sure you have a quality crockpot to cook the soup. My favorite is the Instant Pot that doubles as a slow cooker.

If you prefer a smoother texture, here’s an immersion blender I recommend. 

Serve this dish like a pro chef with these beautiful serving bowls.
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Get ready for fall with a bowl of hearty and delicious squash soup. Made with healthy fall ingredients like kale and butternut squash, it’s perfect for a seasonal dinner or fast meal on the go!

Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 4 – 6 servings
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1. Add onion, squash, garlic, cumin, paprika, quinoa and broth to a slow cooker. Stir to combine.
2. Cook on low for 6 hours or until onions and squash are tender and cooked through.
3. Add kale and cook on high until kale wilts, about 15 to 20 minutes.
4. Add vinegar, salt and pepper. Stir to combine.
5. Puree soup with an immersion blender until blended.
6. Divide into bowls.
7. Sprinkle with salt, drizzle with olive oil, and top with pumpkin seeds.
8. Serve and enjoy!

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What’s your favorite topping you put on your fall dishes? Let me know in the comments!