If you have done my cleanse programs or worked with me in the past you know how I love Butternut Squash Soup. It has autumn written all over it. However, sometimes I crave a milder taste with less sweetness. I often replace the butternut squash with acorn squash and achieve the salty, nutty, savory flavors that I love.
Although each winter squash has their own unique nutrient profiles, they all tend to be rich in beta-carotene, fiber, vitamin C, vitamin B6, magnesium and potassium.
Health benefits of winter squash:
Lowers blood sugar & hypoglycemic effect
Anti-inflammatory
Contains vitamin A which supports growth, reproductive health and eye health
Contains vitamin C for bone and joint health and a co-factor for generating collagen
Its fiber and carotenoid content support the health of our gut microbiota
Acorn squash is delicious simply roast with salt & pepper, stuffed with a quinoa or rice salad/mix or my favorite way - pureed in soup! Enjoy this one and you may be surprised when your kids like it too!
NOTE// I used gluten free Canyon Bakehouse Bagels as the garnish in the picture below. I cut into cubes and toasted with olive oil and minced garlic on the cast iron skillet.
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