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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
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Seasonal Squash Soup
Ingredients
- 2 large squash
- 2-1/2 organic chicken broth
- 2-1/2 cans water
- 1 large apple
- 1 onion
- 8 sage leaves (or 2 T. dried sage)
- 2 T. coconut oil
- Sea salt & pepper
Directions
- Preheat oven to 425 deg.
- Cut squash - remove seeds and set aside for later roasting
- Place squash cut side up, on lined baking sheet. Bake 1 hour.
- Season squash with salt and pepper and 1 T. coconut ghee
- While squash is baking, finely chop apple and onion.
- Saute apple and onion, in 1 T. ghee until soft, add sage, salt and pepper.
- Remove baked squash, and reduce oven temp to 325.
- Add skinned squash to apple and onion mixture. Stir to combine.
- Place in food processor and process until smooth.
- Return to pot - adding broth and water - and bring up to high simmer. Re-season to taste
- Wash and dry squash seeds and place on lined baking sheet. Salt and pepper. Roast at 325 for 20 min. Top soup with seeds just before serving.