With the weather changing and it getting cooler out wanted to try a new soup today to take advantage of all the fresh seasonal squash available. Learning about how soups have a warming effect on the body and also that consumption of sweet vegetables (carrots, squashes, pumpkins) helps to minimize sugar cravings through the day, because of their natural sweetness and ability to keep blood sugar stable- especially when consumed early for lunch.  How does this soup keep me healthy you might ask? If drinking this helps to keep your blood sugar stable and minimize cravings for processed sweets - you are essentially "crowding out" the "bad for you foods"  and making more room for the "good for you foods." Squash and Apples are both a great source for antioxidants - which have disease fighting properties.  Also the high fiber content will keep you feeling satiated. Enjoy!

Roasted Squash Apple Soup

1 delicata squash
1 turban or butternut squash
1 apple
1 shallot
2 garlic cloves
1 can coconut milk (unsweetened)
1 carton vegetable broth (low sodium)
2 tablespoons olive oil
1/2 tsp apple pie spice (or cinnamon)

Preheat oven to 400. Slice each squash as well as apple in half and remove seeds. Rub each half with 1 tbsp olive oil and season with sea salt. Roast cut side down for 30-40 minutes or until carmelized. Chop garlic and shallots and sauté in remaining 1 tbsp olive oil in heated large sauce pan. Set aside when fragrant and beginning to carmelize. Once squashes and apple are cooked, chop into large chunks and add to sauce pan. Cover with vegetable broth, coconut milk, add spices then bring to a boil, reduce heat and simmer on low for 5-10 minutes. Transfer to vitamix and purée in batches. Add chopped herbs such as chives as garnish before serving. Stores well in freezer. 

Note- if you are not a fan of coconut milk you can omit and just add equivalent in broth.