About the Recipe
Fall is an easy time to cook for longevity! This soup is so easy to make and it's delicious. The acorn squash is packed with fiber, vitamin C, and beta carotenes, which are powerful antioxidants to help repair our cells from free radicals. Turmeric adds an anti-inflammatory boost! Enjoy this soup, celebrate fall, and give your body a resilient glow.
Ingredients
2 medium acorn squash, halved + seeds removed
2 tbsp avocado oil
1 medium onion, chopped
2 garlic cloves, minced
1 large carrot, chopped
1 apple, peeled + chopped
1 tsp fresh grated ginger
½ tsp turmeric (to give an anti-inflammatory boost)
3 cups low-sodium vegetable broth
1 cup unsweetened almond milk (or 1 cup coconut milk)
1 tbsp maple syrup
Sea salt + black pepper, to taste (black pepper helps our bodies absorb the turmeric)
Pumpkin seeds for garnish
Preparation
Preheat oven to 400°F (200°C). Brush squash halves with a little avocado oil and roast cut-side down on a baking sheet for 35–40 minutes, until soft.
In a large pot, heat remaining oil. Sauté onion, garlic, carrot, and apple until softened (about 5 minutes).
Scoop roasted squash flesh into the pot. Add ginger, turmeric, broth, salt, and pepper. Simmer for 15 minutes.
Blend with an immersion blender (or carefully in batches in a blender) until creamy.
Stir in almond or coconut milk and adjust seasoning. I usually add another tablespoon of maple syrup at this point because it rounds out the flavors.
Serve warm, topped with pumpkin seeds to add an extra longevity nutrient.
This soup will stay fresh in an airtight container in the refrigerator for 3 - 4 days.