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Acorn Squash Coconut soup

Acorn Squash Coconut soup

Winter is now in full force which means that soup season is as well! Toronto has been especially cold this winter and my skin is taking it the hardest. That's why I've made this soup that is high in skin-loving vitamins and minerals. When we eat foods that are a deep orange colour this means that they are packed with vitamin C and beta-carotene (the precursor for vitamin A). 

Vitamin C is a powerful antioxidant which helps the skin by protecting the body against free radical damage that can speed up the signs of ageing, however, it is also one of the main factors in the production of collagen the building blocks of the skin. Without vitamin C you would not be able to produce collagen no matter how much bone broth or powdered collagen you take!

Vitamin A is another amazing vitamin for the skin! In plants, this vitamin comes in the form of beta-carotene, and is converted to vitamin A in the body. It has UV protection properties, evens out skin tone and texture and promotes healthy skin cell turnover and growth.

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INGREDIENTS

  • 1 acorn squash

  • 3 medium sweet potatoes

  • 4 large Carrots 

  • 1 onion

  • 2 cloves Garlic

  • 1 can Coconut milk

  • 1/2 Cup vegetable or chicken broth

  • 2 tbsp butter? Or more if you're me

  • 1/2 tsp sea salt

  • 1 tsp turmeric

  • 1 tsp cinnamon

  • 1/2 tsp basil 

  • chives or green onion to garnish 

HOW TO

1.     Heat oven to 375F

2.     Cut the acorn squash in half placing sides face down on a baking pan, bake for 30 mins. Turn squash over and brush with butter, bake for an additional 20mins or until you can easily stick a fork in your squash.

3.     While the squash is cooking, cut the carrots and sweet potatoes into chunks and boil until only just soft. Strain contents and set aside in the pot.

4.     Chop onions and garlic into rough pieces, sautee in butter until golden brown. Add to pot with sweet potatoes and carrots.

5.     Once the squash has cooked, carefully scoop out the flesh part and add it to your other veggies. 

6. Add coconut water and a splash of vegetable broth to the pot and using an immersion blender blend until smooth. Keep adding in the rest of the vegetable broth as you go. *you can also use a regular blender or even mash the ingredients together with a potato masher* 

7. Add the spices to your mixture.

8. Place on the stove at low-medium heat for 5-8 minutes or until mixture is warmed thoroughly. Stir occasionally.

9. Garnish with green onion or chives and enjoy! *If you're still working through some leftover turkey you can also add that on top too, I can confirm it tastes just as good!*

Let me know if you try this recipe and how you're keeping your skin looking great from within during the winter months! 

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