This is a delicious, seasonal recipe perfect for you as the weather changes. It is a wonderful food to eat if you are dealing with sweet cravings since the squash and sweet potato are naturally sweet and will satisfy your body’s taste needs without breaking your sugar bank. If you are feeling flighty, stressed or too in your head, another benefit is the grounding effect of root veggies like the seasonal squashes that you can find everywhere right now. The shallots are like nature’s antibiotic so eat up during this time of year when everyone is getting sick! This soup is vegan, gluten free, dairy free, paleo, and Whole Foodie Booty bridal approved!
- Fresh herbs
- Salt and pepper to taste
- Butternut squash
- Sweet potato
Pre-heat oven to 350 degrees fahrenheit
Lightly grease pan
Cut up one butternut squash and one large sweet potato into relatively even sized pieces and place on the pan
Season with parsley, basil, chives, salt and pepper
Place in the oven and let cook until tender, approximately 30-40 minutes
Below is what you want it to look like once it’s ready
While the sweet potato and butternut squash roast, cut up shallots and sauté with olive oil, salt and pepper
Once the squash and sweet potato are done, place all ingredients in a Vitamix or other high powered blender
Pour in enough water to cover the ingredients half way, you can also use organic vegetable stock or coconut milk if you prefer
Turn the Vitamix up slowly from 1 to 10 then switch it to high and blend for roughly 30 seconds or until smooth
Place in bowl, sprinkle with chives, serve and enjoy!