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Recipes of the Month - Soup and Winter Tea

As the cold weather has rolled in (late this year--one more thing to be grateful for!), we thought it only appropriate to provide you with two recipes to warm your bones. The first one is from a lovely long-time patient who also happens to be vegan. Give her fantastic Roasted Butternut Squash Soup a shot! The second recipe is a simple one, but can also make a fun gift. Try out the Wintertime Spice Tea---enjoyed by kids an adults alike. We would love to have your recipes to share. Please bring them into the clinic or email them to

Roasted Butternut Squash Soup (Vegan!)


3 pounds butternut squash (about 3), peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed

4 tablespoons olive oil

1 medium sized yellow onion, diced

1 serrano chile, chopped (an chile will do, or you can omit if you don't want it spicy at all)

1 tablespoon grated fresh ginger

3 cloves of garlic, minced

1 teaspoon salt (or more to taste)

4 cups vegetable stock, or 3 cubes vegetable bouillon dissolved in 4 cups water

1 tablespoon maple syrup

Juice of 1 or 2 limes, to taste


*Preheat oven to 425 degrees.

*Lightly coat the squash halves with 2 tablespoons of the olive oil and place cut side down on a nonstick or parchment-lined rimmed baking sheet (if you don't have a rimmed baking sheet then use baking pans, to prevent the oil from dripping and starting a grease fire).

*Bake for 40 to 45 minutes or until the squash is tender and easily pierced with a fork.

*When the squash is about 15 minutes from being done, in a stockpot over medium heat saute' the onions in the remaining 2 tablespoons of olive oil for 5 minutes. Add the chiles; saute' 5 minutes more.

*Lastly, add the ginger, garlic, and salt; saute' 2 minutes more. When squash is ready, puree in a blender or food processor along with the vegetable broth and sauteed onion, until smooth.

*Return the mixture to the pot and heat through

*Add the maple syrup and lime juice and serve.

Wintertime Spice Tea


1 cup sweetened lemonade mix

1/2 cup instant tea

1 3/4 cups of sugar

1/2 teaspoon of cinnamon

1/2 teaspoon cloves


Mix all dry ingredients together and store in an airtight container. To serve, add 3 to 4 teaspoons to one cup of hot water, stir well.

For gift giving:

Make several batches, place in decorated bags tied with raffia and tuck in the recipe. It's a great gift for teachers and neighbors!

*Recipe from Gooseberry's Farmhouse Christmas

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