An extremely simple and quick Fall soup. The taste depends on the stock, however, so make sure you're using the best homemade or store-bought stock you can get. This recipe is a veggie-based "kitchen sink" kind of recipe: we had some leftover roasted cubes of butternut squash, about a half bunch of kale, some pesto in the freezer made over the summer and a few parsnips in the fridge. It was delicious-- we each got seconds! If you don't have one or another ingredient, that's fine, just sub what you have-- cooked beans, spiralized carrots, cooked sweet potato cubes, etc. A healthy and easy dinner to feed a bunch of (or maybe just two) hungry people. Homemade, rich and creamy squash-based sauce coating a plate fresh noodles, topped with crispy sage leaves. This warm salad has all the flavors of Fall-- squash, cinnamon, maple syrup-- and can be served vegan (without the goat cheese.)
