This warming soup is great for fall. It is high in antioxidants, has immune boosting properties, and the carotenoid content is great for glowing skin. Enjoy this soup fresh, or freeze portions for quick meals throughout fall.
Ingredients
- 2 Onions, peeled and chopped
- 1 x 2lb bag organic carrots, peeled and chopped
- 1 acorn squash, cut in half
- 1-4 in. piece fresh ginger root, depending on taste
- 1 tsp cinnamon
- 1/2 – 1 cup unsweetened almond milk
- salt, to taste
- water
Directions
- Pre-heat oven to 350. Place squash (cut side down) in oven dish with water to cover the bottom of dish. Cook until soft, about 45 min.
- Meanwhile, prepare vegetables for the soup.
- In a large pot, bring about 4-6 cups of water (more of less depending on desired consistency of soup) to a boil, add carrots, onions, ginger, and cook until soft.
- Scoop squash out of shell, add to pot, along with cinnamon, almond milk and salt. Simmer for 5 minutes.
- With a hand mixer, blend soup ingredients together until smooth.
Adjust ingredients as you desire, that’s the beauty of soup. You can try various types of squash and it will turn out well. Enjoy!