Farmers Markets are overloaded with squash this time of year. Here is a simple but delicious recipe that can be served at a dinner party or as a simple meal at home. This naturally sweet vegetable is also a good antidote for sugar cravings.

Ingredients:
3 tblsp extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tblsp curry powder
1 tsp ground cumin
Cayenne pepper to taste (careful!)
1 large butternut squash, peeled, seeded and cubed
3 cups vegetable or chicken broth
3 cups water
1 tart green apple, peeled, cored and chopped
Salt & pepper to taste

In a large soup pot over medium heat, heat the olive oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly for 30 seconds. Add squash, vegetable or chicken broth, water and apple. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15-20 minutes.Puree mixture in a blender or food processor and transfer back into soup pot. Season with salt and pepper.

• Refrigerate or freeze until ready to serve.
• To serve, warm over low heat, stirring until hot.

This is one of my favorite macrobiotic recipes as it is super easy to make and sooo satisfying. Fall is a great time to make this recipe as you can get fresh local acorn squash from the Farmer’s Market. Aduki beans are very nourishing to the kidneys and adrenal glands while the squash is beneficial to the stomach, spleen and pancreas, helping to keep blood sugar even and stabilize your mood. A great way to combat sugar cravings! Kombu is a sea vegetable, which helps soften the beans making them more digestible and is also rich in minerals. Aduki beans are also one of the least gaseous of beans!

Ingredients:

• 4-6 inch piece of kombu (seaweed)
• 1 can aduki beans
• 2 cups hard winter squash (acorn or butternut) cut into chunks (unpeeled if organic)
• 1 teaspoon tamari soysauce

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