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During the frigid winter months I think about snuggling in bed longer and staying home to nestle. All those layers of clothes we wear trying to keep the chill off our bones, all that snow that needs shoveling and the car that takes forever to heat up… wouldn’t it be nice to just hunker down with a good book and a big bowl of comfort?

I’m like that kid in the candy store excitedly choosing all the abundant crops of autumnal vegetables and the earthy spices that accompany them so well. People who know me well know that on any given day of the year they can peek into my freezer and they’ll be greeted by rows of packages filled with ready-to-eat and ready-to-prepare meals. I’m pretty expert at filling the freezer which buys me the freedom to get lazy without having to feed the kids junky food for supper. I love that!

I freeze year-round because my family has allergies and celiac and we don’t dine out much, but when the fall comes I know its soup time. It’s healthy, it’s a hearty meal, it’s great food for company and it’s soothing!

I gather fall ingredients and pack up the freezer just like the squirrels that can be seen gathering and burying nuts and seeds for the winter months. This time of year is dedicated to squirreling away containers and freezer baggies of all our fall family favourites. I prepare enough food to get us through some lazy, winter days.

Here are three of my favourite soup recipes: (gluten-free of course!)

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Roasted Vegetable Soup

1 lb carrots, peeled and cut into cubes
1 lb parsnips, peeled and cut into cubes
1 lb butternut squash, peeled and cut into cubes
1 lb sweet potato, peeled and cut into cubes
3 red peppers cut into chunks
3 leeks, white and pale green part only cut into small rounds
1 bulb of garlic, peeled
1/4 cup of olive oil
1 1/2 tsp salt
1/2 tsp black pepper
Handful of chopped parsley
Handful of chopped dill

Place all vegetables and herbs on two large cookie pans so they are spread
out.
Drizzle with olive oil and salt and pepper. Toss so all is evenly coated.
Bake at 350 degrees for 40 minutes.
Vegetables should be cooked.
Let cool and process all in a blender or vitamix
Adjust seasoning if needed.
Makes three soup containers.

see the other soup recipes here