Souper Squash Soup
8 – 12 servings
1 large butternut squash
1 small sweet potato
1 small onion
½ head of cauliflower, chopped
8 cups of vegetable stock
1 Tbsp Olive oil
Sea salt – a pinch/ or to taste
Cinnamon – a pinch/ or to taste
Maple syrup – a “swirl” / or to taste
1. Preheat oven to 375ºF.
2. Peel butternut squash and sweet potato. Cut into 2” slices. (Deseed squash)
3. Place in baking dish with olive oil, salt, and cinnamon.
4. Roast in oven for about 20-25 minutes, turn slices over and continue cooking for about 20 more minutes until soft. (Also a great dish as is)
OR EASY VERSION: Pierce whole sweet potato and butternut squash with fork, so the steam will escape, and bake about 45 minutes or until tender. Scoop out contents, deseed squash and set aside.
5. Sauté onions, cauliflower and sea salt in oil on medium heat until soft.
6. Add chicken or vegetable stock. Bring to a boil.
7. Add cooked butternut squash and sweet potato.
8. Cook at medium heat for 10 minutes, lower heat and continue to simmer for 10 more minutes.
9. Puree soup with immersion (hand held stick) blender.
10. Add sea salt, and cinnamon to taste
11. Swirl maple syrup into puree
12. Mix again briefly with immersion blender.
13. Serve and Enjoy!
14. For fancy serving, top with a swirl of maple syrup and sprinkle of cinnamon into each bowl.
Roasted Root Vegetables
1 sweet potato and or squash
2 turnips or 1 large rutabaga
1 daikon radish
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.
Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.
Variation: For a sweet vs. savory variation use cinnamon instead of herbs.
Pumpkin Pie Smoothie
-1/3 cup organic canned pureed pumpkin
-1 cup almond or coconut milk
-1 tbsp almond butter
– ½ frozen banana
– 1 pitted date
-3/4 tsp pumpkin pie spice (or 1/4 tsp ground cinnamon and 1/8 tsp nutmeg)
-1/4 – 1/2 tsp pure vanilla extract
-1 tbsp ground flax seeds
– 1 tbsp chia seeds
– ½ cup ice cubes
– cinnamon stick
Blend all ingredients until smooth and top with cinnamon. Add a cinnamon stick and enjoy!
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