October 5, 2010 | 1 minute read

Autumn fruits and vegetables are paired in today’s Health-e-Recipe for Acorn Squash and Apple Soup in an irresistible blend of fall flavors.

This soup combines the antioxidant beta-carotene in the squash and the apples’ flavonoid phytochemicals in a warming soup. The chicken-based broth can be substituted with reduced-sodium, fat-free vegetable broth, if you prefer. Spice it up by adding a pinch of ground ginger, nutmeg or curry powder. Did you know that apples and onions share a phytochemical called quercetin? And the leek and onion in this recipe add even more phytos in the form of sulfur compounds.

Putting several cancer-fighting foods together in one recipe reinforces their individual protection, according to research studies. For more delicious autumn recipes, check out the AICR Test Kitchen. Click here to subscribe to weekly Health-e-Recipes.