It is finally fall!  It has been feeling cooler the past few weeks, but fall officially began a few days ago.  I love the cool mornings and evenings, and the sunny but mild afternoons.  I am one of those people who perks up at the idea of pumpkin-flavored everything, but moreso for homemade pumpkin bread and pumpkin ravioli than a pumpkin-spiced latte.  To me, there is really no better way to celebrate the start of fall than to combine beautiful winter squash with warm and comforting soup!

I adapted this recipe from one in the book The Kind Diet.  I am attempting to be a vegan for an upcoming ten-day religious holiday and was looking for good vegan recipes. This soup recipe is fantastic because it is incredibly filling from the combination of lentils and butternut squash.  It is also packed with all the nutrients you need--fiber, magnesium, potassium, and Vitamins A, C, and E from the butternut squash; protein, fiber, folate, and iron from the lentils; calcium and iron from the spinach; the anti-oxidant lycopene and Vitamin C from the tomato; and of course, the many health benefits of spices like turmeric and cinnamon.  This soup is an absolute health bomb!

My apologies for the delay in posting since the last recipe; my husband and I were on an incredible three week vacation.  We saw beautiful places, experienced rich cultures, and--most importantly--ate exquisite foods.  Now that we are back home, though, we are trying to erase the sins of one too many Nutella crepes!  My solution: Sriracha turkey kheema!

Kheema is often called the Indian version of the sloppy joe.  It consists of minced meat and peas cooked in tomatoes, onions, and a variety of spices.  It is a perfect option when you are trying to eat less carbohydrates.  Kheema is often made using mutton, but I made it with ground turkey to keep it healthy.  You can also use ground chicken if you prefer!