Pumpkin, butternut squash and other varieties of winter squashes, available in October, are delicious and have many healthful benefits. Squash (including pumpkin) is high in fiber, Folate and Beta-Carotene which acts as a powerful antioxidant and helps reduce inflammation.
**blend until creamy
**top with chopped pecans & cinnamon
dressing: 1/4 cup xvoo, 2 T apple cider vinegar, 1 t honey, 1 t orange juice, 1/4 t sea salt, pinch black pepper
**Toss squash with xvoo, salt & pepper, roast until tender, approx 15 minutes
**Assemble your dressing
**Thinly slice apple, squeeze a little fresh lemon over apple slices
**Massage kale with the dressing
**Add the roasted squash & apples to the kale & lightly toss.
**Adjust for salt – maybe a pinch more of sea salt
**Top with toasted pumpkin seeds, drizzle xvoo
This simple warming fall soup is an easy to prepare crowd pleaser. Try jazzing it up by topping with toasted pumpkin seeds, goat cheese and thyme flowers or keep it simple with a drizzle of extra virgin olive oil.
**In a large pot saute onion, celery, carrot & garlic in xvoo for 5 minutes (medium heat)
**Add squash, saute 15 minutes or until tender
**Add water, thyme & salt to squash, cook 10 minutes (high heat)
**Blend all until creamy. Add more water if the soup is too thick.