New year, new me. That’s what you’ve heard a million times since 2016 began, right? And let’s not forget about the other million times you heard it last year when this saying was originally discovered. Or wait, was it the year before?
I love how every new year feels like a new start and a time to bring on some change. I know of so many people (myself included!) who are partaking in different cleanses, diets, or lifestyle changes and I am so proud of each and every one of them.
I’m personally doing the elimination diet, which is basically a three week diet that completely eliminates any foods that could be causing allergies and other problems, and then slowly reintroducing them to determine what you are allergic to.
I have my sweet mom doing it with me and another friend, and we are constantly scraping the bottom of the barrel to try and find recipes that will work and taste good.
Thankfully, my friend Maddie’s mom is a health guru genius with a wicked good sense of flavor combining. She came up with this soup recipe a few weeks ago, and after trying it I knew it must be shared! It’s warming, delicious, and extremely filling which is a must for a good winter soup. The acorn squash gives it a deeply rooted flavor while the other veggies tie in perfectly. We decided to top it off with sunflower seeds and avocado for a nourishing lunch.
This soup was so good that I literally dragged Maddie outside for an impromptu photo session for this post. So, if you’re cleansing or on a new diet, or even just looking for an extra yummy soup to satisfy all your cold winter night needs, then this is it.
Thanks Mrs. Diane for the recipe!
- 32 ounces vegetable broth
- 4 large carrots, chopped
- 1/3 cup broccoli florets, chopped
- 2 small acorn squash, peeled and chopped
- 2 large sweet potatoes, peeled and chopped
- half can of coconut milk light
- sea salt to taste
- Sunflower seeds
- Preheat the oven to 350 degrees F.
- Place the acorn squash and sweet potatoes on a large greased baking dish and roast for 1 hour.
- Add the broccoli and carrots with the sweet potatoes and acorn squash and continue roasting for 30-40 more minutes, or until all the vegetables are tender and can easily be pierced with a fork.
- Place the vegetables into a high-powered blender (like Blendtec or Vitamix) and pour the coconut milk and vegetable broth in as well. Blend on high until the soup is creamy and fully pureed. Add salt to taste.
- Pour into a crockpot to keep warm, and serve topped with sunflower seeds and avocado slices.