Blog & Recipes

Ingredients: 1 butternut squash, peeled & chopped 2 med. Size sweet potatoes, peeled & chopped 1 tbsp. olive oil 1 tsp. sea salt, plus more to taste About 3 cups of Ripe Liquid Gold Chicken Broth or vegetable broth of choice 3 tbsp. grated fresh ginger Juice of 1 small lemon (approx. 2 tbsp.) **optional – add spices to enhance flavours 2 tsp. turmeric powder, 1 tsp. curry powder Or 1 tsp. cinnamon, ¼ tsp. nutmeg 1 tbsp. maple syrup   Directions: 1. Preheat oven to 375 degrees C 2. Peel and seed the squash.  Roughly chop into 2-inch cubes. 3. Peel and chop the sweet potatoes into 2-inch cubes. 4. Place both on a baking tray or roasting pan. 5. Drizzle squash and potatoes with olive oil, sea salt. 6. Place in the oven for 30 minutes – remove and stir.  Replace back into the oven for another 15-20 minutes or until soft. 7. While the vegetables are baking, in a soup pot, add the broth, grated ginger, lemon juice and sea salt – bring to a gentle boil, then reduce to low to allow it to simmer. Add the spices if desired. 8. Once the vegetables are finished baking, add them to the soup pot and stir – let simmer for another 15-20 minutes. 9. Using an immersion blender or stand blender, blend until creamy.  Add more broth & or water until desired texture is achieved. Deb Agar is a Registered Holistic Nutritionist.  Book a FREE consultation with Deb by emailing info@holisticallyhip.ca