Autumn is in full swing and winter is just about to set in on my part of the world. Cold temperatures and piping hot soups go hand in hand. As soon as chilly weather appears, in my family we become soupaholics, almost every lunchtime becomes soup time and we enjoy relishing the soups. Last week I made a family favourite Goji Berries, Mushroom and Sweet Potato Soup and Vegan Carrot, Ginger and Coconut Soup with Saffron Vinaigrette . Over the weekend I had a massive craving for Butternut Squash Achari Thepla, so for brunch, I prepared and enjoyed them with Masala Chai. Wouldn’t you feel so good to be able to pull out a container of soup from the freezer when you’re feeling under the weather or pressed for a time? After making above soup last week, I had leftover Sweet Potatoes and Butternut squash. I had a very busy weekend and was dead tired to make something creative with these two ingredients, so just decided to make a soup, so simple, nothing much fancy and the incredibly easy soup was ready in less than an hour, still turned out extra special. Together sweet potato and butternut squash does wonders and their flavours of autumn shine through amazingly in this soup. A bowl of satisfying meal not only delicious but really nutritious and is good for your body too. All the goodness from these two vegetables helps you to stay healthy and fit. Addition of the Tofu croutons make this soup well balanced and lends a good dose of protein. In this velvety soup, crispy and crunchy tofu croutons add that beautiful crunch. I garnished it with Garden Cress that is so beneficial for our health too. In this recipe along with butternut squash, I also roasted sweet potato and carrots too, everything blended with the vegetable stock with a little hint of chilli paste. The soup topped with seared and crunchy tofu croutons and nice tangy and lemony sumac, which is the highlight of this soup. This soup can be made ahead and frozen for the colder days to come. A bowl of sunshine in the midst of the winter!
