As the chill of winter is just about knocking at our doors, we may find ourselves wanting to consume more restorative foods that energize us from the inside out, and also that are an absolute delight for our taste buds. While apple is famed for having that type of flavor that would go decently well with any kind of food, it is particularly fabulous when combined with squash, almond milk and tarragon, in this scrumptious and heavenly apple and butternut squash raw soup!
Not only can this soup make for a nutritionally dense and satisfying breakfast, but it comes highly recommended for those cold winter days when our metabolisms slow down and our biological clocks switch our bodies to what I like to call "the winter mode".
If you find that you are striving to conserve, rather than spend energy during the winter, adding more squash and other carotene rich foods to your diet is definitely the way to go.
Squash provides notable amounts of energy giving complex carbohydrates, as well as omega-3 fatty acids, folate, niacin, copper, tryptophan, manganese and dietary fiber. Moreover, apples can provide important benefits for nearly every system in the human body, including neurological (through the prevention of dementia), cardiovascular (by decreasing blood cholesterol levels), digestive (by supporting colon and intestinal health and regulating metabolism), as well as reproductive (through the prevention of prostate cancer).
- 2 apples, cored and cut
- 100 grams of peeled butternut squash
- 1/2 orange, peeled
- 2 tablespoons of lemon juice
- 1/2 red onion
- 1 cup almond milk
- 3 tablespoons of pumpkin seeds
- 2 tablespoons of chopped parsley
- 1 tablespoon of sun-dried tarragon
- salt and pepper to taste
Blend all ingredients except the parsley until you have obtained a smooth and creamy soup. You may need to add up to a glass of fresh water to obtain the desired consistency. Serve with sprinkled parsley and season with salt and pepper to taste.