Recipe of the Month

 Butternut Squash Soup

  • 1-2 clove garlic, minced
  • 1/2 cup diced carrots, celery and onions (in a proportion you like)
  • 1 Tbsp grape seed oil, or EVOO
  • about 2 cups cubed, cooked butternut squash
  • 1 to 1-1/2 cups vegetable broth
  • 1/4 tsp sage
  • salt and pepper to taste

Sauté carrots, celery, onion and garlic in oil until soft.  If needed, you can add a splash of vegetable broth during this process, rather than adding more oil.  Add the squash and the broth; bring to a boil and let simmer for 5 minutes.  Stir in sage, salt, and pepper.  Process until smooth in a blender or food processor.  Makes 1-2 servings, depending on how hungry you are!

Butternut squash

The monthly recipes are full of fresh ingredients, brimming with healthy nutrients (and are in line with  a “Clean” diet.).  They are all available to enjoy while on the Standard Process 21 day Purification Program as well!

 

 

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