I’m currently at my mum’s, relaxing and enjoying the long weekend, and I hope you’re having a great one too! I figured today would be a good day for a healthy Thanksgiving/fall-inspired recipe round-up, especially since I know a lot of you are in the US and probably haven’t yet decided on your menus for next month’s feast! We enjoyed ours yesterday, and it included a couple of the dishes below. I’ve also got a brand new, amazing Winter Squash Soup with Maple Tempeh recipe for you. If you’ve yet to cook with tempeh, this is a great way to try it out!
But first, some from the recipe box:
- Crunchy Pear and Pecan Salad
- Shredded Brussels Sprout Salad with Toasted Almonds
- Fall Quinoa Salad with Cranberry Vinaigrette
- Lemony Brussels Sprouts
- Maple Balsamic Roasted Brussels Sprouts
- Whipped Cauliflower and Root Vegetable Puree
- Cinnamon Ginger Sweet Potatoes
- Baked Spaghetti Squash with Herbs and Garlic
- Turkey and Mushroom Stuffed Squash
- Red Hubbard Squash and Apple Soup
- Cozy Winter Squash and Turkey Soup
- Pumpkin Chili
- Velvet Butternut Squash and Apple Soup
- Pumpkin Pie Spiced Popcorn Mix
- Apple Berry Crisp for One
- Gingerbread Pumpkin Squares
- Skinny Mini Pumpkin ‘Cheesecakes’
If you’re looking for more pumpkin recipes, I’ve started a board on Pinterest entirely dedicated to pumpkin. Go on, knock yourself out.
And now, for that soup!
Winter Squash Soup with Maple Tempeh
Prep Time: 15 mins (+ marinating)
Cook Time: 25 mins
Ingredients (About 7 cups)
- 2 large cloves garlic, peeled and minced
- 1 medium sweet white onion
- 1 average sized winter squash (I prefer a sweeter variety like carnival or butternut), peeled, seeds removed, and diced (about 5-6 cups)
- 1 large carrot, peeled and diced
- 1 tbsp dried marjoram
- 1 tsp dried oregano
- 1/8 tsp black pepper
- 1/8 tsp sea salt
- 4 cups low sodium vegetable broth
For the tempeh:
- 1 clove very finely minced garlic
- 1/2 package plain tempeh (125g total)
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp tamari or low sodium soy sauce
Whisk together the marinade for the tempeh in a shallow dish, container, or resealable bag. Slice the block of tempeh into strips, then into pieces about 1″ long.
Set the tempeh in the marinade, aiming to cover as much as possible, and refrigerate for at least 30 minutes. (Overnight will provide the best flavour, but if you don’t have that much time, at least 30 minutes should do the trick.)
When ready to cook, chop the garlic, onion, squash, and carrot. Heat a little bit of oil in a large pot on the stove, then add all of the veggies, along with the spices (everything except for the broth). Stir occasionally and cook until the onion starts to become translucent and the whole mixture becomes fragrant. This should take about 5 minutes on medium-high heat.
Pour in the stock and stir, scraping up any brown bits from the bottom. Bring the soup to a boil, then reduce to medium-low and cover for 15 minutes.
Remove the pot from the heat, and remove the lid to allow it to cool a bit before blending.
Pour the tempeh pieces and their leftover marinade into a non-stick skillet and pan fry for a few minutes on each side, or until the liquid disappears and they become slightly crispy on the edges. Set aside and keep warm.
Transfer the soup, in batches if needed, to a blender or food processor. Puree until completely smooth, then pour into bowls.
Top with a few pieces of maple tempeh. Garnish with pea shoots and pepitas if desired.
So tell me…
- If you’re celebrating this weekend, what was/is on your Thanksgiving menu?
- What’s your favourite part of Thanksgiving dinner? As you may have sensed by the several Brussels sprouts and squash recipes up there, it’s roasted B-sprouts and B-nut squash for me!
Alright guys, I’m off to enjoy the rest of the long weekend, and if you’re celebrating, I hope you’ll do the same! Oh, and since it’s Thanksgiving, thank you for taking the time to read this. I have fun blogging, but what makes it even more fun is that there are awesome people like YOU that follow along. As always I love hearing your feedback so if you have any recipe requests, questions, or just want to say hi, feel free to shoot me an email at eatspinrunrepeat (at) gmail (dot) com. And with that, I’ll see ya on Wednesday!