Why I get fat in the fall.

This is why I get fat in the fall. I would rather come home and make acorn squash soup from scratch than go work out. I love fall. I love the golden glow my backyard gets from all the yellow leaves. I love the nip in the air. I love the smell of fires. And I love a nice, cozy evening in with a healthy soup, a glass (or two) of a nice stout Syrah, watching my favorite shows under a fluffy blanket.

Case in point: Roasted Acorn Squash-ginger-curry-soup

What you'll need:
2 acorn squashes
1 box of chicken stock (or vegetable if you are vegan)
1 ginger root
1/2 onion
1 tbsp of yellow curry
salt
pepper
olive oil

Cut the squash in 1/2 and remove all seeds. Drizzle them with olive oil, salt and pepper. Pop them on a cookie sheet in a 425 degree oven for 30 minutes to roast. After 30 min check to make sure they are mostly soft. Cut 1/2 an onion in 1/2 drizzle with olive oil and add to the cookie sheet of squash for 10 more minutes.


Roasting in the oven.

Remove from oven and allow to cool for about 10 minutes.

Scrape the insides out with a spoon and put into a good sized pot along with the roasted onion, chicken stock, curry powder, and two slices of the ginger root (you'll want to peel the skin off first).

Salt and pepper to taste.

Allow to simmer on stove for 10-20 minutes. Pull out the pieces of ginger. With an immersion hand blender blend everything together into a smooth soup.

When serving I like to add a tiny bit of heavy cream or a dollop of sour cream...but you don't have to because this soup is certainly creamy enough.

It's flavorful, low cal (one cup equals about 75 calories), chock-a-block full of fiber, and is high in antioxidants, vitamins A & C, and is a great anti-inflammatory food.


Final, delicious, product.