By: Natasha Uspensky, CHHC

This soup is delicious for a cool fall evening, and is amazing for beating nighttime sugar cravings.  It tastes like apple pie in a bowl!

Acorn Squash and Apple Soup

1 acorn squash, halved, seeds removed, washed, and reserved.
1 sweet organic apple, Gala or Macintosh work well, diced
1 tbsp raw coconut oil
1-2 tbsp organic maple syrup or raw agave
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp curry powder
1/2 cup coconut milk or almond milk
1 cup water

Preheat oven to 350 degrees. Place acorn squash, cut side up, on a baking sheet. Spread coconut oil over the flesh. Drizzle with about 1 tbsp of maple syrup or agave. Place in oven and roast for 30-45 minutes, occasionally basting with coconut oil that’s pooled in the center. Spread washed squash seeds on a baking sheet. Sprinkle with salt, drizzle with a bit of olive oil, and add any other spices you’d like (a little curry is delicious). Add to oven when there’s about 15 minutes left of cooking time for the squash. Remove seeds when they are lightly browned. When squash is fork tender, remove from oven and let cool slightly. Scoop out flesh, and combine with apple, spices, abs water in a medium soup pot. Bring to a boil, then lower heat and dinner until apples are soft. Transfer to a blender, add coconut milk or almond milk, and purée until smooth. Add a little more maple syrup/agave if you’d like. Garnish with roasted squash seeds and serve warm.