Fall means winter squash: butternut, delicata, acorn, pumpkin, buttercup (to name a few of my favorites). These squash are very high in vitamins A and C, and are good sources of fiber. Their richly colored flesh tells you they're a great source of antioxidants and carotenoids.
I love butternut squash and use it in warm salads, roasted and topped with coconut butter and cinnamon, or in this nourishing butternut squash soup that's super easy to make and keeps well for leftovers. In addition to the butternut, this soup is chock full of nutritious veggies like celery, onion and carrot. I also use my mineral-rich homemade bone broth as the base of the soup to sneak in even more minerals and gut-healing gelatin and collagen. You could use vegetable stock if you prefer.
Nourishing Autumn Butternut Squash Soup