HEALTHY SWEET POTATO AND SQUASH SOUP RECIPE

Since last week’s Healthy Chunky Chicken Noodle Soup recipe was such a hit, I wanted to put together another
soup recipe for you to enjoy!
Are you a fan of ginger?
Lately, I really have been! It’s fragrant, it’s incredibly good for you, and it
works really well in fall dishes!
Benefits of Ginger:
-Helps with digestive issues,
reducing gas and painful spasm due to the substance, gingerol contained in the
ginger
-Gingerol also helps fight
off infections
-Reduces inflammation and
pain…helpful for headache days!
-Stimulates circulation,
which is known to help reduce muscle soreness
-Can help reduce menstrual crams
((good one to remember :))
^^Basically, if you’re going
the natural route, which I try to do as often as possible, ginger is something
you really want in your daily diet to keep you feeling good
Oh, and did I mention how
delicious it is? Especially paired with sweet potatoes and pumpkin like in this
soup. The natural sweetness of both the potatoes and the pumpkin pairs
incredibly well with the spicy ginger.
And the other great thing
about this dish is that it comes together in no time. The less time we spend in
the kitchen, the more time we have for living this happy, healthy life we’re
creating!
PS – another thing I really
love about this recipe is that it’s low carb! It really only takes up 1/2 of
the carbohydrate section ((Eat Your Way Lean guidelines talk lol)), which I like because I crave yummy goodness later at
night!
Ingredients:
1 tablespoon olive oil
2 celery stalks, diced
1 large red onion, diced
½ teaspoon sea salt
½ teaspoon freshly ground
black pepper
1 large sweet potato, cubed
5 cups natural, low-sodium chicken
or vegetable broth
1 cup pumpkin puree
2 teaspoons freshly grated
ginger
Crumbled feta cheese
Chopped flat-leaf parsley
*Recipe makes 4 servings
Eat Your Way Lean Food Plate
Sections Fulfilled:
1/2 carbohydrate, vegetable, extra
Instructions:
In a medium saucepan over
medium heat, saute the celery and onion with olive oil. Season with salt and
pepper.
After about 5-7 minutes,
when the vegetables have softened, add the broth and sweet potato. Cook until
potato is fork tender, about 20 minutes.
Gently mash with a large
fork or potato masher. Add the pumpkin puree and ginger. Simmer for 10 minutes.
Divide between 4 bowls and
top with crumbled feta and parsley.

1 Comment

  • Reply
    Melissa F
    October 27, 2015 at 10:25 PM

    I can't wait to make this! I just discovered Ginger about a month ago and put it on EVERY thing! =)

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