January is here, time to recover from the holidays and recharge. While it’s important to take care of others, it’s important to feed your mind, body and soul. Commit to excercise, whether it’s a daily walk, visit to the gym or hitting the slopes! Nourish your mind, take a yoga class, meditate, read a good book! Replenish your body with naturally good for you food that tastes delicous, like this soup.
Butternut squash and sweet potatoes are important sources of antioxidants that promote health benefits, including vitamins, nutrients and anti-inflammatory omega-3s. Roasting the vegetables intensifies the flavor to this creamy, velvety soup, made without cream or butter.
ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP WITH GINGER
Serves 6 – 8
2 tablelspoon extra-virgin olive oil, divided
1 small onion, chopped
1 medium organic butternut squash, peeled and diced
2 organic sweet potatoes, peeled and diced
Sea salt, freshly ground pepper
1/2 teaspoon minced fresh ginger
4 cups organic vegetable broth or chicken broth
1/2 cup spring water
Preheat oven to 350ºF. Prepare a large baking sheet with parchment paper.
Add the diced butternut squash and sweet potato, drizzle with olive oil and toss veggies to coat. Spread evenly on baking sheet and season lightly with salt and pepper. Roast in the center of the oven for 40 to 45 minutes, stirring every 15 minutes, until tender. Remove pan and set aside.
Heat oil in a Dutch oven over medium heat, add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the ginger, stir for about 1 minute. Add the roasted vegetables and stock, bring to a boil. Reduce heat, cover and simmer for 20 – 30 minutes. Remove from heat, and cool slightly.
Working in batches, use a blender to puree the soup (fill only to halfway). Return to the pot; whisk to smooth the texture, adding 1/4 to 1/2 cup water until desired thickness. Cook over medium-low heat, stirring frequently. Season with salt and pepper. Soup may be frozen.