Nature is good for your health
I love this time of year for #hikes in the woods. The leaves are still changing colours and the air is cool so it’s great to dress warm and get out and enjoy it! #Woodsinyourbackyard
It’s also the time of year I like to start making soup. There are so many great options. One of my favorite ingredients is #pumpkin. Recipe below.
Harvest Soup
1 medium sweet potato
1 acorn squash
1 small cooking pumpkin
1 medium organic red onion, chopped small
8 cups (2 L) water
1 organic bouillon cube (vegetable, beef or chicken)
1 tbsp (15 mL) grapeseed oil, avocado oil or organic extra virgin olive oil
1 tsp (5 mL) Himalayan pink sea salt
1 tsp (5 mL) paprika pepper
Heat the oven to 350 degrees. Cut the squash and pumpkin in half and scoop out the seeds. Place the cut side down on a baking sheet lined with parchment paper and bake for approximately 35 – 40 minutes or until a knife inserts easily. In a large stock pot heat the oil and add the chopped red onion.. Cook onion until translucent, stirring often then add 8 cups of water and the bouillon cube, stirring until dissolved. Wash the sweet potato and cut in about 1-inch size pieces leaving skin on. Add to the pot and cook on med-high until potato is tender. Add the sea salt and paprika. When squash is soft, remove from oven and scoop from skin in to the pot, reduce heat to simmer. Using a hand mixer, blend all together until smooth. If it is too thick some additional water can be added. Serve with a salad, crostini or crackers.
