[VIDEO]: Don't kibosh the squash

Oh my gosh, squash. I eat winter squash all year round. I know, I know, I am always talking about the importance of "seasonal eating." But you see, I am usually not satisfied with my meal unless I have some kind of carbohydrate. Before I got into healthy living, this usually presented itself as a bread, rice, or muffin craving. I couldn't get enough starch! Sound familiar?

Our bodies thrive from carbohydrates. Complex carbohydrates, that is. Once I started eating more of these -- mostly in the form of winter squash and sweet potatoes -- I started feeling drastically more satisfied with almost every meal. Life. Changed. Now you can find me batch cooking a whole lotta squash each week so I can add them to salads or quickly reheat them in the oven for a hot meal. So the next time you turn your nose up to carbs, remember the almighty squash!

Check out this week's episode of Michelle's Monday Minute below so you can be in the know, keep your meals balanced, embrace the fall and all its squash varieties, and make my easy-as-(pumpkin)-pie Autumn Squash Soup (recipe below the video). Enjoy and share!

Autumn Squash Soup
Servings: 6-8

Ingredients:
4 c. peeled and diced honeynut squash (or other variety)
5 medium carrots, peeled and diced
2 apples, peeled, cored, and diced
1 small onion, small dice
2 garlic cloves, minced
8 c. vegetable broth or filtered water
1/4 c. coconut oil
Optional: bite-sized kale or leafy green pieces
Sea salt/pepper

Directions:

  1. Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Once hot, add onion and pinch of salt, turn heat to low, and sweat onions until softened, about 5-7 mins.
  2. Add garlic, and stir until beginning to soften.
  3. Add carrots and continue to cook until beginning to soften, about 10 mins.
  4. Add squash, apple, and vegetable broth. Raise heat to high and bring to a boil, then reduce to a gentle simmer, cover, and continue to cook about 20-35 mins. until carrots and squash are soft (and pass the fork test).
  5. Carefully puree soup in a blender in batches, or use an immersion blender. 
  6. Add salt and pepper to taste and serve hot.

Notes:

  • Tastes incredible with a dollop of homemade pesto.
  • Can add 1/2-1 c. coconut milk at the end to achieve extra creaminess.
  • For variety, replace apple with pear, or omit fruit altogether and add 1 tsp. cumin powder and 2 tsp. curry powder when sauteeing the garlic for a curried version.
  • Leftovers can be frozen up to 4 months.