Sweet Potato and Butternut Squash Soup
2 sweet potatoes (peeled and cubed)
½ butternut squash (cubed)
3 cups low sodium chicken broth
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
Combine all ingredients in large soup pot and place on stove. Bring to a boil. Reduce heat and simmer for 15 minutes. Puree in blender. To make it a meal add some cooked diced chicken after blending.
Hi, I’m Mary Kate. I love to try new foods and explore new restaurants and coffee shops, and even went on a homemade bagel-making kick this summer! My interest in nutrition started in middle school with my mom adding more veggies to our meals and making them taste interesting and fun, which sparked my interest to help her cook and learn more about how the food we eat impacts us every day. Over the years, I’ve witnessed firsthand the profound impact that proper nutrition and daily fueling can have on overall health. Like many of my clients, I have faced challenges with my own gut health and hormonal changes, so I can relate to the frustrations and fatigue that come with seeking relief. Through personalized care and tailored nutrition, I discovered the keys to my health, and my goal is to help others bring their sense of vitality back!