Nena's Butternut Squash Soup

Nena Niessen

Ingredients

  • 3 cups of butternut squash
  • 2 medium tomatoes cut in quarters 
  • 1 medium red bell pepper cut in quarters
  • 1 ½ of fresh raw almond milk (homemade)
  • 1 cup of water
  • 1 tsp of Herbamare seasoning
  • 1 tsp of Mexican seasoning
  • ½ tsp of Cinnamon
  • 4 garlic cloves
  • 1 medium shallot
  • Pinch of cayenne (optional but really good)

Method

In a medium pot add the squash, tomatoes, bell pepper, shallots, garlic, spices and water. Cook approximately 15 to 20 minutes or until tender. Then transfer to a blender and add the almond milk and blend until smooth. Adjust the water or almond milk if necessary to get the desire consistency.

Health benefits

The seeds can even be used as a snack. And I must say I personally love it! You can dehydrate (let them dry) or just place them in the oven with some spices at your pick and you've got yourself a wonder-delicious snack!

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About Nena

Nena Niessen, author of Cures from the Kitchen, is a Nicaraguan chef who is certified in Plant Based Nutrition and Natural Health. As a two-time survivor of cancer herself, Nena’s passion is cooking for cancer patients and boosting their immune systems through the power of delicious, nutritious food. She is a disease prevention cooking expert who only cooks with the most natural of foods. She has appeared on PBS’s “Cooking for Health and Pleasure”, is an official blogger in the Huffington Post, and is a contributor for Edible magazine. Nena has worked with many notable clients such as syndicated radio and talk show host Billy Bush, Arianna Huffington, Sugar Ray Leonard and bestselling authors Dr. Harvey Karp and Robert O. Young; All of whom sing the praises of a woman whose mission is to help people achieve and maintain good health as well as aid in the prevention of disease through the use of healthful, all natural foods. Find Nena online at www.CuresFromtheKitchen.net.