Deb's Healthy Plate
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Squash Soup?


  • 1 Acorn Squash Peeled, cubed
  • 1 Butternut Squash, Peeled, cubed
  • 3 large organic carrots, peeled
  • 1 large onion, peeled, quartered
  • 1 Box Organic chicken or vegetable broth
  • 1 Tbsp grape seed oil
  • 1 Granny Smith and 1 Honey Crisp Apple, peeled and cored
  • Optional:
  • Fresh Ginger (about 1″ pureed with all ingredients)
  • Cinnamon or Nutmeg
  • Raw honey

Preheat oven to 375.

  1. On a large baking sheet spread out all of the vegetables (not the apples yet).
  2. Drizzle the grape seed oil over them and shake the pan a bit.
  3. Roast the vegetables for about 45 minutes.
  4. Then add the peeled and cored apples and bake another 15 minutes.
  5. Puree all of the ingredients from the pan in a food processor, magic bullet or blender. (You can add about 1 Cup of the broth if it seems too thick to blend.
  6. Put all ingredients in a large pot, add the box of broth and heat.
  7. When ready to serve add to bowls and sprinkle with cinnamon or nutmeg.
  8. You can also add up to a tsp of honey when you sprinkle the cinnamon or nutmeg.
  9. You can also blend in the ginger when you are pureeing the vegetables and apples.
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      Debbie Barbiero, CHHC, AADP

  2. I have made this for my family, clients and friends. They all like it. I hope you enjoy it too. It is healthy, comfort food.

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    • just made your soup last night- it was lovely. thnkas so much for the recipe, it was just the thing on a cold night. returning from a long business trip to a mostly empty refrigerator (save a lucky butternut squash) almost kept me out of the kitchen but this was easy and quick to pull together with few ingredients. i added a shallot and some cloves of garlic. the leftovers today were even better!

      • Glad you enjoyed it. Shallot and cloves of garlic are a great addition.

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