I whipped up this recipe for my sister-in-law who is sick with swollen tonsils. She can’t eat anything but liquids so this way she gets protein and nutrition in her diet still.

I use canola oil in all of my cooking because it has the lowest amount of saturated fats than any other vegetable oil. It also has no flavour so the other flavours come out stronger. Lastly, it’s a GMO made in Canada. I am very comfortable with cooking with GMOs as they are safe and affordable foods.

This recipe pulls on sweet and spicy!

Ingredients

1 medium butternut squash, peeled and diced

1 medium onion, coarsely chopped

3 carrots, coarsely chopped

2 tablespoons canola oil

1 teaspoon ground cinnamon

3-4 cloves garlic, minced

~1L vegetable broth, or less and use water

1/4 teaspoon cayenne powder

Instructions

1. Preheat oven to 375. Drizzle canola oil in bottom of a large baking pan. Add in butternut squash and sprinkle about one teaspoon of cinnamon on top. Add in carrots and onion then sprinkle garlic over top. Bake for 30-40 minutes, until vegetables are tender.

2. In a large pot, add roasted vegetables and broth or water. Sprinkle with a dash of cinnamon and cayenne. Simmer for about five minutes then blend with immersion blender.

Bon appetit!