Warm, roasted squash is especially delicious in winter!

Creamy soups in restaurants are often laden with fat in the form of cream . . . which tastes delicious, but is not good for your arteries. I’ve made a creamy, vegan soup that will fool even the toughest critic. (In fact, I brought this recipe to a friend’s brunch and no one knew it was dairy free!)

Don’t miss out

Many of my friends who follow strict low-carb or keto diets miss out on beauty of nature’s sweetness in the form of whole grains and starchy vegetables. It’s totally okay for you to have a bit of starchy carbs in your diet every day!

Remember, we want SLOW CARB not low carb.

Orange is the new black

Squash, like kabocha, butternut, delicata and acorn varieties, are a rich orange color. Do you know what that vibrant orange does for you?

Orange is a sign from Nature that you’re consuming beta carotene, the food-based form of vitamin A.

Vitamin A is my mom’s favorite nutrient. Why? Because she’s an esthetician, and Vitamin A is the secret to aging gracefully.

Vitamin A is a carotenoid. Carotenoids are natural food pigments that protect us against sun damage. Beta carotene is deposited in the skin and prevents the production of particular enzymes that destroy collagen after being activated by UV light. Collagen is important for structural integrity in the skin because it supports the upper layers, preventing saggy skin.

Addtionally, beta carotene’s antioxidant effect decreases oxidative stress from wrinkle-causing UVA light and also reduce redness from sunburn by UVB light. Double score!

I always recommend getting your vitamins and minerals from food and not a multi-vitamin if possible. I’ve seen some CRAZY high amounts of pre-formed Vitamin A in supplements that patients have brought in. Remember, you can’t supplement your way into good health.

Don’t forget the seeds

I like roasting the seeds from my squash. They’re rich in fiber, Vitamins A and C, folate, iron, calcium and potassium. Wow! They’re delicious on top of soups, salads, oatmeal or just on their own as a snack. And they’re FREE when you buy a squash! Ha!

Serves 4 large portions or 12 tasting portions

Ingredients

1 kabocha squash (butternut, delicata or acorn would work too – volume at the end of roasting should be about 4 cups)

1 red onion or 3 shallots, diced

3 cloves garlic, diced

1 ½ - 2 c non-dairy milk of your choice

1 T fresh rosemary or 1 tsp dried rosemary

Cinnamon

EVOO

Salt & Pepper

Pomegranate seeds for garnish

Roasted seeds for garnish

Preparing soup

1. Preheat oven to 400 degrees. Remove seeds from kabocha squash and set aside. Slice squash into slivers (leave the skin on). [Kitchen Hack: Put whole squash into microwave for 1-2 minutes to soften, allowing for easier slicing!] Drizzle slices with olive oil and sprinkle with salt & pepper. Roast for about 25 minutes or until soft.

2. While squash is roasting, dice onion and/or shallots. Heat pan on low and add 1 T EVOO. Then add onions and allow to cook down over 20 minutes until golden brown. Add chopped garlic and rosemary for a few minutes more until fragrant.

3. Allow squash to cool, then peel. (Jun and I ate the squash peels for dinner – yummy!) Place the peeled squash in a blender with non-dairy milk, caramelized onion, garlic and rosemary.

4. Blend on high until thoroughly combined.

5. Serve in tiny espresso cups garnished with pomegranate seeds and roasted seeds as garnish. Yum!