Recipe Courtesy of Dr. Josh Axe, DNM, DC, CNS
Tis the season for soup. After all, nothing’s more comforting on a cold night, and nothing’s easier to prepare. This soup combines two squashes—acorn and butternut—in a dish that’s satisfying and also super healthy. Not only is butternut squash full of vitamin A and C, but it also yields a creamy consistency that is often hard to create without using actual cream.
You may also be surprised to find ginger and cinnamon in this recipe. In addition to adding great flavor, they are health-boosting, warming spices that have been used in traditional Chinese medicine and Ayurvedic medicine to improve digestion and heal the body for thousands of years.
Combine those ingredients with gut-healing bone broth (I recommend chicken bone broth, though regular veggie broth works, too), and you have a dish that’s equal parts comforting and nourishing.
Heat the oven to 425 F, and grease two baking sheets with the coconut oil.
Slice the acorn and butternut squashes lengthwise (through the stem) and remove the seeds, and season the squash meat with salt and pepper. Place the squash halves facedown on the baking sheets. Arrange the carrots, onion and garlic around and in between the squash halves on the baking sheets, and bake for 40 minutes.
Allow the squash to cool slightly before handling.
Carefully scoop the flesh from the squash halves and add it to a high-powered blender. Transfer the carrots, onion, garlic, apple, butter, ginger, cinnamon and nutmeg to the blender.
Blend well and set aside.
In a medium saucepan over medium-high heat, bring the vegetable broth to a boil. Reduce the heat to medium and stir in the blended squash mixture until well incorporated. Cook the bisque for 5 minutes, then reduce the heat and simmer for 10 minutes.
Remove from heat. Add salt and pepper to taste.
Best served warm/hot.