Time for Soup!
It is January and that means cold weather so bring on the warm food! Here is a great, healthy soup that will give you comfort and nutrition.
Sweet Potato and Squash Soup
1 large (2 medium) organic sweet potato
1 organic butternut squash
1 medium organic red onion, chopped small
6 cups (1.5 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) cayenne pepper
Heat the oven to 350 degrees. Cut the squash lengthwise 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 6 cups of water and the bouillon cube, stirring until dissolved. Wash the sweet potato and cut in pieces leaving skin on. Add to the pot and cook on med-high until potato is tender. Add the sea salt and cayenne pepper. 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 mixed green salad, crackers or toast.
