Chilly winter weather calls for a big pot of soup! There’s nothing like cuddling up and warming your body with a delicious bowl of soup. Butternut squash is a high fiber carb that is packed with vitamin A & E which is great for your skin and also has more potassium than a banana. It truly is a beauty food! Its also great to use a winter vegetable to support local farmers and shop in season foods.

  • 2 carrots
  • olive oil
  • 2 stalks of celery
  • 1 onion
  • 2 cloves of garlic
  • 4 cups broth (either bone, or¬†Alkaline Broth/Stock)
  • 1 2-3lb butternut squash (you can utilize any leftovers from a larger squash in this Sloppy Joe recipe!)
  1. With olive oil, saute the carrots, celery, garlic and onion for about 8 minutes until soft
  2. Pour in the broth, stir, and scrape the brown bits from the pan
  3. Cut the squash in half and take out the seeds
  4. Drizzle with olive oil and roast the squash halves at 325 degrees for an hour (pro tip: the low oven temp helps preserve the quality of the oil)
  5. Cool the squash, unless you have a high quality blender that can handle hot items, and add to the blender along with the veggie & broth mixture
  6. Season with salt & black pepper to taste
  7. Add a dollop of Cashew Cream to make it extra delicious