It is the BEST time of year to have cozy soups, stews and curries! They warm the soul and warm the heart and today I’m showing you one of each, and the best part? They’re all easy one pot vegan recipes!

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*BUTTERNUT SQUASH & APPLE SOUP*
1 butternut squash, peeled and cubed
4 carrots, sliced into coins
1 onion, diced
1 apple, diced (leave skin on)
4 cloves garlic, minced
1 cup dried red lentils
4 cups veggie broth
2 cups water (or more veg broth)
1 can coconut milk
1 tbsp dried sage or 3 fresh (minced)
2 tsp dried rosemary or 1 tbsp fresh (minced)
Salt and pepper to taste

1. Warm up 1 tbsp of oil or ¼ cup water and sauté the onion, garlic and herbs for 3 minutes, until softened and fragrant. Add the carrots, butternut squash, apple, lentils, veggie broth, water and coconut milk. Stir to combine, cover and bring to a boil.
2. Once the soup is boiling lower the heat to medium-low and simmer for 20 minutes, or until the squash and carrots are fork-tender and the lentils have cooked through.
3. Turn off the heat, add salt and pepper to taste, and using an immersion blender, blend the soup until it’s a smooth puréed consistency, it should be very creamy. Alternatively, if you don’t have an immersion blender you can ladle half the soup at a time into a blender and blend until smooth, then pour back into the pot.
4. Ladle the soup into bowls, and if you like, top with a dollop of vegan sour cream or yogurt, fresh herbs and a drizzle of balsamic vinegar and enjoy!

*KABOCHA SQUASH & DUMPLING STEW*
½ a large kobocha squash, or 5 cups, cubed
1 can white beans, drained and rinsed
1 cup red lentils
1 yellow onion, diced
5 garlic cloves, minced
⅓ cup dry quinoa
4 cups veggie broth*
2 cups water
1 cup frozen peas
1 tbsp chili powder
1 tsp dried parsley
1 tsp dried thyme
2 bay leaves
1 tsp salt
1 tbsp ketchup
1 tbsp balsamic vinegar
¼ cup nutritional yeast

Dumplings
2 cups gluten-free flour
1 tsp xanthan gum, omit if your gluten free flour already has xanthan gum in it
1 ½ tsp baking powder
½ tsp salt
1 flax egg (1 tbsp ground flax seed + 3 tbsp water, let sit 10 minutes)
⅔ cup unsweeetened plant milk (I used soy)

1. Warm up 1 tbsp of oil or ¼ cup water and sauté the onion and garlic for 3 minutes, until softened and fragrant. Add the cubed kabocha squash, white beans, red lentils, quinoa, bay leaves, veggie broth and water. Stir to combine and bring to a boil.
2. While the stew comes to a boil, make the dumpling batter. In a mixing bowl, combine the flour, baking powder and salt until well incorporated. Then pour in the milk and flax egg and stir until a thick, pasty batter has formed. If it’s too dry, add ½ cup of water at a time until desired texture is reached. Set aside for a few minutes.
3. Once the stew is boiling lower the heat to medium-low, then add the frozen peas, chili powder, parsley, thyme, salt, ketchup and balsamic vinegar and nooch, stirring to combine. Continue cooking covered for 20 minutes, stirring occasionally, until the quinoa and lentils are cooked through.
4. After stirring the stew once or twice, you’ll then add the drop dumplings when the stew is about 8 minutes away from being cooked. Using a tablespoon, drop 2-tbsp sized dollops of batter directly into the stew until no more batter remains. They should be mostly submerged in the liquid. You can use the spoon to help gently push them under the liquid if needed. Cover and let them cook undisturbed for the remaining 8 minutes of cook time.
5. Dish out into bowls and serve hot, enjoy!
** I prefer a more ‘Chili-like’ consistency to this stew with less broth, but if you like your stews more brothy increase the amount of veggie broth in this recipe to 6 cups, or the water from 2 cups to 4 cups.**


*PUMPKIN THAI RED CURRY*
4 cups sugar/pie pumpkin, cubed with skins on (1 small pie pumpkin or half a larger one)
1 can coconut milk
½ cup pumpkin puree
1 medium onion, diced
4 cloves garlic, minced
1 cup tomato sauce (or half a can of tomato paste mixed with water)
2 tbsp Thai red curry paste
1 can chickpeas, drained and rinsed
Salt and pepper to taste

1. Warm up 1 tbsp coconut oil or ¼ cup water and sauté the onion, garlic and curry paste for 3 minutes, until the onions are softened and fragrant. Add the coconut milk, pumpkin purée, and tomato sauce and stir to combine.
2. Add the pumpkin and chickpeas and stir again to combine in the sauce. Bring to a low boil then reduce heat to medium-low, cooking for about 20 minutes or until the pumpkin is fork-tender.
3. Season with salt and pepper to taste, then ladle into bowls, serve with rice or grain of choice and enjoy!

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