Posts tagged #healthy recipe

Sweet Potato & Butternut Squash Soup

I already made this soup 3 times this winter. It is so smooth and filling. I know you will love it! You can watch the video below, or just read the directions. I would watch the video. I think its fun, and camera man makes a cameo at the end! (If you are reading this on your phone you probably can't see the video below) 


  • 4 cups vegetable broth
  • 2 cups water or less
  • 1 sweet potato (add another sweet potato if you like thicker soups)
  • 1 (1-2 lbs) Butternut squash
  • 1 tbs fresh ground ginger root
  • 1 onion diced
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • pepper and salt

The beauty about this soup is that in the end it all gets pureed so you do not have to worry about perfectly cutting the vegetables. Peel and cube butternut squash. Peel and slice sweet potato. Dice onion. 

In a pot add some EVOO (or any grease your desire) heat up a bit and add in onions. Stir until fragrant. Add in spices; Cumin, Turmeric, pepper and some salt. Mix and then add in butternut squash and sweet potatoes. Mix for a minute more, then add in 2 cups water and 4 cups broth. Add in grated ginger and bring a boil.

After brought to a boil simmer on low and cover pot for about 25 minutes. You want to soften the vegetables. Once a fork can easily go through the butternut squash, you are ready to puree!

Either place in a blender or if you have an immersion blender, great! Bon appetit! 



Posted on January 26, 2015 and filed under apps/side dish, soup.

root vegetables galore



My mom once made this baked root vegetable dish, and it was quite awesome. Today we spent the morning together and decided to go to Russo's (an amazing produce place in Watertown, MA) and get everything we needed to make the "Root Vegetable Galore"!

photo (5)

photo (5)

Ingredients: (pictured from left to right)

  • parsnips (eh it was OK)
  • sweet potato
  • jicama (never baked it, but SO good!!)
  • carrots
  • turnips
  • celery root
  • beets
  • fingerling potatoes
  • kohlrabi (forgot to get in "root vegetable shot", but separate image  is down below)
  • garlic
  • onion
  • EVOO
  • salt and pepper
  • rosemary (optional)
photo (4)

photo (4)


  • pre-heat oven to 400 degrees
  • peel and wash vegetables (no need to peel fingerling potatoes)
  • cut vegetables into cubes ( not too small, cut the beets a little smaller as they usually take longer to cook)
  • cut onions into small slivers
  • peel garlic and keep whole
  • cover everything with  EVOO,  add salt and pepper to taste. Mix around to make sure all is coated *when it comes to the beets, mix them in a separate container, then add to the mixture. Beets will discolor everything!
  • place vegetables, onions and garlic on a large baking pan and spread out


  • bake at 400 degrees for about an hour. Mix around vegetables every 25 minutes. Each oven cooks differently, so use your own digression. Vegetables should be tender and delicious!  ENJOY!

Below we have kohlrabi. I have never cooked with this vegetable before, but it is great!

photo (2)

photo (2)

photo (1)

photo (1)

Make sure you take off the stems and peel before you cut it.

If you make this dish let me know how it goes and if you made any changes! XO