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Butternut Squash & Sweet Potato Soup

Diving right into fall with this delicious combo! Packed with all the nutrients you need to lower inflammation and strengthen you during the winter months, this powerhouse soup has your back!

Fight the Flu Ingredients

Cold and flu season is coming and as always, you need to provide your body with what it needs to fight off all the germs. This soup can help.

Butternut squash is an alkaline food rich in phytonutrients and antioxidants. Easy on the tummy which is always a plus for many - it is loaded with vitamins A, E, C & B as well as a good source of zinc, potassium and calcium. It will also help your body reduce inflammation which is a plus with building your immune system.

Sweet Potato is a great partner with this recipe. Loaded in vitamin C, E and D as well as magnesium and iron, this potato blends well with the squash. It is also packed with potassium which together in the soup will help lower blood pressure and helping maintain proper fluid levels. Many of us suffer from chronic dehydration and don't even realize it!


  • 1 butternut squash peeled and cubed

  • 1 large Granny Smith Apple peeled, diced

  • 1 stalk celery chopped

  • 1 carrot peeled and chopped

  • 2-3 sweet potatoes peeled, diced

  • 1 small yellow onion, diced

  • 3 cloves garlic cloves kept whole

  • 1 tablespoon cumin

  • 1 teaspoon curry powder

  • 2 teaspoons pink hymalayan salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon red pepper flakes (only if you like spice!)

  • 4 cups vegetable broth, plus a little extra to coat the vegetables.

  • Cilantro (optional)

*Roasting Vegetables Tip: Make sure the vegetables have space for roasting so that they don’t become soggy – roast in a single layer on baking sheets for best results. Cut faster cooking vegetables like butternut squash into larger chunks.

*Roasting without oil: I prefer to omit the use of all oils, outside of olive oil on salads. You can roast vegetables without oil. Use a non-stick pan, parchment paper or a silicone baking mat to ensure that vegetables do not stick to the pan.


  1. Preheat oven to 425 degrees F

  2. Line a rimmed baking sheet with a silicone baking mat (if you have one)

  3. Place squash, apple, celery, carrot, potato, onion in a bowl and toss evenly with vegetable broth, cumin, curry powder, salt, pepper, and red pepper flakes.

  4. Line vegetables onto prepared baking sheet and add garlic. Make sure they all lay flat!

  5. Roast in preheated oven for about 45 minutes or until the vegetables are fork tender, stirring every 15 minutes to keep from burning and sticking.

  6. Place roasted vegetables into a blender with the rest of the vegetable broth and blend until smooth.

  7. Enjoy!

*Serving tip: Can have on its own, but you can also have it with a paired salad or sandwich for lunch or roasted green beans or chicken for dinner!

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