Autumn soups: The perfect choice for easy dinner ideas

Guest Post by Melissa

It’s autumn, which means the leaves are turning, and soup is the perfect antidote for cooler temperatures. Soup is also one of the best options when you’re looking for easy dinner ideas. Some people think soups take forever to make, but if you pick the right recipe, you won’t have to spend all day creating a tasty meal.

Soups are also a great way to pack a lot of healthy nutrients into a small package. Check out the recipes below for a curried split pea soup with kale and a butternut squash and apple soup.

Curried Super Split Pea Soup:
Split peas make for a delicious and creamy soup that’s perfect this time of year. This recipe also includes kale, which is packed with nutrients. It’s so healthy some people even call it a superfood. This recipe has it all: It tastes great, and it’s easy to make.

Ingredients:
2 onions, chopped
2 teaspoons whole cumin seed
1 teaspoon mustard seeds
1 tablespoon canola oil
1 tablespoon minced ginger
2 cloves garlic, minced
2 sweet potatoes, peeled and cubed
8 cups water
3 cups yellow split peas
2 tablespoons curry (or to taste)
Salt (optional, to taste)
1 bunch kale

Directions:
Heat the oil in a large pot. When hot, cook the onion until translucent, about 5 minutes. Clear a space at the bottom of the pot and add the cumin and mustard seeds. Wait until the seeds start to pop, then mix them in with the onion. Add the ginger and garlic and cook for an additional minute. Mix in the sweet potatoes, water, split peas, and curry. Cover the pot and simmer the soup until the split peas start to break down, which should take about an hour. You don’t have to watch the soup constantly, but it doesn’t hurt to give it a stir occasionally to make sure the peas don’t stick to the bottom of the pan.

Wash the kale and remove the leafy parts from the hard stem. Tear the kale into bite-sized pieces. Add the kale to the pot after the peas have broken down and cook for an additional 5 to 10 minutes. Add salt to taste. Enjoy!

Sweet and Savory Butternut Squash and Apple Soup:
This soup is even easier to make and is great for people with a bit of a sweet tooth. This recipe takes about half an hour to cook after you prepare the ingredients.
Ingredients:
2 teaspoons olive oil
1 onion, chopped
2 carrots, diced
1 butternut squash
1 Granny Smith apple, cored and chopped
1 quart chicken or vegetable stock

Directions:
Prepare the squash by cutting off the ends, peeling the skin off with a serrated peeler, scooping out the seeds, and cubing the squash. Heat the oil and sautée the onion and carrots for five minutes or until soft. Add squash and apple and cook for an additional two minutes. Add the broth and bring to a boil. Cover, lower heat, and simmer for 20 minutes. Blend until smooth with an immersion blender, or transfer the soup to a blender in batches.

Both these soups are great, healthy options when you’re looking for a quick and tasty dinner idea. Make the split pea soup when you’re in the mood for a spicy treat, or go with the squash soup to satisfy your sweet tooth. Either way, these soups will make your dinner preparation a breeze.