Now that fall is officially underway, it’s time to drag out your trusty stockpot to make some soul-satisfying soups and stews. Constance Bradley of Scottsdale Integrative Acupuncture shares a vegetarian soup recipe that will warm you during the chilly days (one can hope) and nights of autumn and winter.

According to Bradley, who is trained in Chinese nutritional therapy, soup is a good way to nourish the body and warm up the digestive system. “I was raised to think that there’s nothing better for you than a big, cold, raw salad and a big, cold smoothie, but in Chinese theory, cold foods impair digestion,” she says.

If you’ve never heard of kabocha squash, you’re not alone. It’s also known as Japanese squash and is available at most local grocery stores. “Kabocha is unique because you can eat the skin, so you don’t have to peel it,” Bradley says. “You scoop out the seeds and cook as is, throw in the blender and you have a nice soup within about 30 minutes.”