Hello joyous readers!
This weekend was Canadian Thanksgiving and we totally lucked out on gorgeous weather in Toronto. It was a fun-filled busy few days of seeing family and friends. On Monday night, Walker and I hosted a couple of friends for dinner and the starter I made was this comforting acorn squash soup. I was inspired to make it because I received a squash in my Organics Live box last week.
I'm sure I've said this before because this is how a soup should feel, but it felt exactly like a warm hug! The coconut milk made it creamy and decadent and the bright colour of the acorn squash immediately uplifted you. It was very flavourful and made from the simplest ingredients. And, don't tell anyone you make this for but... it was SUPER easy to make.
I will share the nutritional highlights of the recipe down below.
Acorn Squash is one of my favourite fall veggies. Here's why:
Excellent source of carotenoids beta-carotene and alpha-carotene. Beta-Carotene is the precursor of vitamin A, which has been known to inhibit cancers since the 1940s. There are over 200 studies showing positive benefits for beta-carotene in the fight against cancer!
A study in Britain with 5004 women had samples of blood frozen and over a number of years, their health was monitored by St. Barts. Beta-carotene levels were almost 50% higher in women without cancer than in the ones who developed breast cancer. Meaning, it's a healthy boob food!
Leeks and garlic are essential for this fall soup. Plus they are nutrient-packed:
Rich in cancer-fighting organosulfur compounds which are produced when the cell walls of the vegetables are broken down by chopping, crushing or chewing.
These organosulfur compounds prevent the development of cancers by detoxifying carcinogens and halting cancer growth.
Garlic and onion phytochemicals are also anti-angiogenic, which means that they can prevent tumors from obtaining a blood supply to fuel their growth.
This soup might as well be called the cancer-fighter soup because I'm really only sharing a small sample of the nutritional info of these incredibly healing foods.
Other nice additions to this soup:
- Fresh ginger root (1-2 tsp)
- Give it a curry-inspired flavour with 1 tbsp turmeric, 1 tsp cumin, 1 tsp ground coriander
- Sprinkle with pumpkin seeds
- Sprinkle with dried herbs. In the photo, I sprinkled it with dried organic basil
This soup is perfect lunch with a large raw salad. But please, I beg you... don't ruin this soup by microwaving it. That's not a very nice thing to do your food. So take it to work in a thermos and heat in the a.m. I hope this soup warms you on a chilly fall day. And if you live somewhere warm, I hope this soup feels a like a warm joyous hug!