Yesterday was one of those rare but perfect fall days.

Chilly in the morning, but warming up during the day under a brilliant blue sunny sky. The trees are beginning to change color and leaves are starting to crunch underfoot.

Nothing said “Autumn” more, and I was ready to pull out one of those delicious, warming, soul-satisfying soup recipes that I had set aside during the summer.

I guarantee you’ll love this one.

This simple and easy soup recipe is my own version adapted from Dr. Andrew Weil’s “The Healthy Kitchen” cookbook.

It’s warm, filling and satisfying—the perfect comfort food.

While we sometimes think of squash as a starchy vegetable, it is actually the starchy parts of winter squash that have the most antioxidant, anti-inflammatory, anti-diabetic and insulin-regulating properties.

And winter squash turns out to be one of the BEST sources of vitamin A and carotenoids in your diet!

Squash actually contains 1/3 the recommended amount of vitamin C, and a hefty amount of the mineral manganese, as well as its high fiber content. Squash also contains lots of vitamins B1, B3, B6, pantothenic acid, and folate.

Squash soup is a perfectly satisfying meal for a chilly autumn day along with an avocado, orange and arugula salad drizzled with olive oil and balsamic vinegar.

You, your family or friends will absolutely love this! Enjoy.

Ingredients

1 large winter squash (about 2 1/2 pounds), such as butternut or kabucha, peeled, seeded, and cut into 2-inch chunks

2 medium red onions, peeled and quartered

3 or 4 cloves garlic, peeled

2 tart organic Granny Smith apples peeled, cored, and quartered

2 Tbsp extra virgin olive oil

Sea salt to taste

1 tsp chili powder

Hot pepper flakes, optional

4 cups vegetable stock or organic free range chicken stock

Garnish

1 cup pecans, chopped or whole

1 Tbsp butter

2 Tbsp turbinado or raw sugar

1 Tbsp cinnamon

Sea salt

1/4 tsp of cayenne powder

Directions

Preheat oven to 400 degrees F. Toss squash, onions, garlic, and apples in a large bowl with olive oil to coat. Season well with salt, hot pepper, and chili powder. Arrange vegetables in a large roasting pan in one layer. Roast in oven, stirring every 10-15 minutes, until vegetables are tender and lightly browned, about 35-40 minutes.

Meanwhile, in a small skillet over medium heat, add butter, sugar, pecans, salt and spices. Heat and stir until sugar starts to carmelize, but be careful not to let it burn. Remove from pan and cool.

Transfer half the vegetables and 2 cups stock to a food processor or blender; puree until smooth. Repeat with remaining vegetables and broth. Return pureed mixture to pot, thinning soup with additional stock or water, if necessary. Season with salt to taste and bring to simmer over medium-low heat. Serve immediately, garnish with toasted, seasoned pecans. Serves 4.

Or if you love this recipe as much as I do, it may only serve two!

Till next time, stay healthy and lean!