ACORN SQUASH AND CAULIFLOWER SOUP

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Why You’ll Love This Recipe:

This Acorn Squash and Cauliflower Soup is the perfect combination of wholesome ingredients, warmth, and ease of preparation. You’ll love this recipe because it’s:

• AIP-Compliant: This soup follows the Autoimmune Protocol, making it a safe option for those managing autoimmune conditions without sacrificing flavor.
• Simple and Quick: With just a handful of ingredients and minimal steps, it’s an easy weeknight meal that comes together in less than 30 minutes.
• Creamy Without Dairy: The acorn squash and cauliflower blend into a smooth, creamy texture without needing any dairy or heavy creams.
• Nutrient-Dense: Both acorn squash and cauliflower are packed with vitamins, minerals, and antioxidants, making this soup not only delicious but also nutritious.
• Versatile: You can serve it as a starter, a light lunch, or even as a main meal with some AIP sides. Plus, it’s easy to adjust the consistency or seasoning to suit your taste.

Soup has always held a special place in my heart, offering both comfort and nourishment, especially as the weather cools down. One of my favorite soups to enjoy during the fall and winter months is this Acorn Squash and Cauliflower Soup. Not only does it warm the soul, but it’s also packed with nutrients and completely AIP-compliant, making it suitable for anyone following an autoimmune-friendly lifestyle.

Growing up, soups were a regular part of my meals, and I always appreciated how each ingredient was carefully chosen for its benefits and flavor. Now, I’ve taken that inspiration and combined it with my health journey, creating recipes that are both healing and satisfying. This particular recipe marries the sweetness of acorn squash with the mild, comforting flavor of cauliflower. Both vegetables blend beautifully, creating a creamy, rich soup without any need for dairy or gluten.

What I love most about this recipe is its simplicity. With just a few wholesome ingredients and minimal prep time, you can have a nourishing bowl of soup on your table that feels gourmet. Plus, it’s versatile enough to be a light lunch or a cozy dinner when paired with AIP-approved sides like roasted vegetables or a simple salad.

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Ingredients:

1 small acorn squash (peeled and cut into small cubes)

• Benefits: Acorn squash is rich in vitamins A and C, fiber, and antioxidants, contributing to improved digestion and a strong immune system. Its natural sweetness adds a comforting flavor to the soup.

1 small cauliflower head (leaves removed and cut into small pieces)

• Benefits: Cauliflower is low in calories and high in nutrients, including vitamin K, vitamin C, and folate. It adds creaminess when blended, making the soup rich without needing dairy.

2 tablespoons avocado oil

• Benefits: Avocado oil is high in healthy fats and vitamin E, which promotes heart health. It has a high smoke point, making it ideal for sautéing and cooking at medium heat.

1 small, sweet onion (chopped)

• Benefits: Onions provide a depth of flavor and are a good source of antioxidants and vitamins, particularly vitamin C and B6. They can also help support heart health.

2 garlic cloves (chopped)

• Benefits: Garlic is known for its immune-boosting properties and is rich in allicin, which may have anti-inflammatory effects.

8 cups water

• Benefits: Water is essential for cooking the vegetables and creating the soup base. You can use vegetable or chicken broth for added flavor.

Salt (to taste)

• Benefits: Salt enhances the flavors of the other ingredients and can help balance the sweetness of the squash.

Kelp (to taste)

• Benefits: Kelp is a type of seaweed rich in iodine and minerals, adding a subtle umami flavor while supporting thyroid function and overall health.

3 tablespoons cilantro (for garnish)

• Benefits: Cilantro is not only a fresh, vibrant garnish but also offers a host of health benefits, including antioxidant properties and aiding in digestion.

1 bunch kale (approx. 7 oz.)

• Benefits: Kale is a nutrient powerhouse, rich in vitamins A, C, and K, and packed with antioxidants that combat inflammation and oxidative stress. It supports heart health by lowering cholesterol, promotes strong bones, aids digestion with its fiber content, and enhances eye health with lutein and zeaxanthin.

1 ” fresh ginger, (chopped)

• Benefits: Ginger is renowned for its anti-inflammatory and digestive benefits. It helps alleviate nausea, boosts the immune system, and may regulate blood sugar levels. Additionally, ginger supports heart health and promotes healthy circulation, making it a great addition to your diet.

Instructions:

1. Prep and Sauté: In a large pot, heat the avocado oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Add Vegetables: Add the cubed acorn squash and cauliflower pieces into the pot. Stir to combine. Pour in the water, ensuring the vegetables are mostly submerged.
3. Season and Simmer: Season the soup with sea salt and kelp. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer. Cover the pot and let the vegetables cook for about 15-20 minutes, or until tender when pierced with a fork.
4. Blend: Once the vegetables are soft, remove the pot from heat and allow the soup to cool slightly. Using a food processor or immersion blender, blend the soup until smooth or your desired consistency.
5. Adjust Seasoning: Taste the soup and adjust seasoning if necessary. If you want a thinner consistency, you can add more water.
6. Serve: Ladle the soup into bowls and sprinkle fresh cilantro on top for a burst of color and flavor. Enjoy!

This Acorn Squash and Cauliflower Soup has quickly become one of my favorite go-to meals. Its creamy texture, despite being dairy-free, and the perfect blend of flavors make it both comforting and satisfying. Plus, it’s so easy to make—a huge bonus on busy days when I need something healthy and quick.