With fall right around the corner I have been soup obsessed. This one is a current fave and is loaded with so many healthy fats to protect the skin during the transition of the seasons (although we are back in full summer temps at the moment and I’m not complaining!). Acorn squash is loaded with Vitamin C to boost your immune system which is important this time of year. Vitamin C also helps collagen production in the skin which keeps us looking our best! It is also loaded with beta-carotene and Vitamin A which protects the eyes and is great for the skin by protecting against premature aging. Acorn squash is loaded with antioxidants to help fight free radical damage and the high potassium in it helps lower blood pressure, plus it’s anti-inflammatory! The red lentils in this soup add protein, are a good source of iron and make the soup more creamy and thick.

I like to make large batches of soup so I can have left-overs and freeze portion sizes for meals at a later date when life gets busy! This recipe makes about 5-6 servings, so if that is too much for you just cut the recipe in half! Let me know what you think 🙂

Ingredients:

Servings 5-6

• 2 medium sized Acorn Squashes
• 2 cans of BPA-free coconut milk
• 16 oz of veggie stock
• 1 medium sized onion
• 2 green apples
• 1/2 cup red lentils
• 4 tbsps coconut oil
• 1/2 tsp of paprika
• sprinkle of cayenne (if you like a bit of heat)
• sea salt to taste
• 1-3 avocados

Instructions:

If you want to save yourself the trouble of cutting up the acorn squash raw, you can cut it in half and bake it first to soften it. Forty five minutes at 400 C, should do the trick (or until it’s soft enough to remove from the skin).

While the acorn squash is cooking you can start by adding the 4 tbsps of coconut oil to a large pot. Next slice up the onions and throw them in the pot with the oil, then slice up the green apples and add them.

Once the onion and apples are softened you can add the coconut milk, veggie stock, spices and sea salt. Then add the red lentils and acorn squash and simmer for about 15 minutes (30 minutes if acorn squash is not baked first).

Let cool a bit, then add it to the food processor, and blend until smooth. I have to do this in two parts usually because I like to do huge batch cooking so I can freeze for meals later in the week, or future. So pour your first blended part into a large bowl, while you blend up the rest.

Once creamy and smooth, portion out into your bowls and/or freezer-friendly glass containers. Add a chopped up avocado to garnish for extra healthy fats and to keep you feeling full for hours. You can pretend you’re fancy like me and drizzle it with some sriracha sauce after to make it look purdy :p

Enjoy 😉

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