Recipe for the holiday season: Butternut squash soup

I saw a box of butternut squash soup in the store the other day and it called my name. Not being a fan of things that come in packages, I decided to make it myself. I decided to figure it out without internet research, but based on what I'd put in a butternut squash soup if told I needed to make it from scratch without direction, and this is the result (slightly tweaked). I think it's quite yummy if I do say so myself.

It's great for this season, and really quite easy. The hardest part is chopping up the squash. Let me know what you think!

Ingredients:

• 1 small onion, chopped
• 1 tbsp chopped ginger, minced
• 1 garlic clove, minced
• 2 tbsp cultured butter (can substitute with 2 tbsp coconut oil if dairy restrictions)
• 1 butternut squash, peeled, seeded and cut in 1/2 “ squares
  
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 32oz chicken stock (preferably homemade) (can replace with vegetable stock if vegetarian)
• 1 tsp raw honey (can substitute agave)
• add salt and pepper to taste

Saute the onion in butter for 2-3 minutes on medium temperature. Add garlic and ginger, stir to mix and cook for another 1-2 minutes. Add squash. Cook for another 4-5 minutes. Add cinnamon, nutmeg and honey, and stir well to mix. Add chicken stock, bring to a boil, and then reduce heat to minimum and cook until squash is tender (about 20 minutes).
Puree with a handblender and eat!

Cool as a Cucumber

Here's an easy, quick soup recipe for when you're needing something fast, cooling and creamy. Credits to Institute of Integrative Nutrition for this little gem.

Ingredients:

• 1 cucumber, peeled and chopped
• 1 avocado
• 2 green onions
• Juice of 1 lime
• 1 cup organic, whole milk plain yogurt
• 1 cup water
• Salt and pepper to taste

Directions:

Roughly chop the cucumber, avocado and green onions and toss in the blender. Add other ingredients and process until smooth. If soup is to thick add water as needed.Garnish with fresh cilantro and a dash of cayenne.