This 6 ingredient soup is the perfect antidote to the winter chill. Using three types of winter squash, it’s an abundant source of antioxidants, fibre and beta-carotene. High in vitamins A, C, E and B, it packs an immunity punch with minerals such as calcium, magnesium and zinc. Make a big batch and freeze the leftovers!
1 Kabocha Squash
1 Butternut Squash
1 Acorn Squash
1 Low Sodium Organic Vegetable Stock
2 Whole Heads of Garlic
Cut squash into halves and roast cut side down, 40 minutes at 400F.
Roast garlic and onion, 30 minutes at 400F.
Once cooled, scoop flesh and combine in a large pot with onion and garlic. Purée and stir in container of stock, to desired thickness. Season with salt, pepper and nutmeg. Reheat soup before serving.
For an added boost of zinc, top with toasted pumpkin seeds. We also love to drizzle a little truffle oil for an extra layer of flavour.