Creamy Dairy-Free Chicken & Winter Squash Soup

Soup. The word itself almost makes time slow down. Standing over the stove, stirring as it simmers… a taste here, a dash there… then curling up on the couch with a big ol’ bowl and a blanket. Sounds like a perfect night to me!

Often times the most comforting soups contain dairy, which is a no-no for my sensitive tum. This recipe uses blended winter squash and white beans to provide a creamy, dairy-free base with a ton of flavor and nutrients. If you don’t have a food processor or blender, you can leave the beans and squash whole. It won’t have quite the same effect, but I’m sure it will taste just as delicious.

Creamy Dairy-Free Chicken & Winter Squash Soup // Naturally Lindsey

I used acorn squash for this recipe, which has a sweet yet slightly peppery flavor. I really love it for more savory recipes that use squash, where sweeter squashes like butternut can oftentimes over power the other flavors and become a bit too sweet. That being said, you can certainly substitute butternut, kabocha, Hubbard, or even pumpkin in this recipe!

No matter which squash you choose, your soup will be chock-full of nutrients. Just one cup of winter squash contains 214% of the RDA of Vitamin A which is great for vision, a healthy immune system, and the growth and repair of cells within the body. Conversely, it is thought to slow or prevent the growth and production of DNA within cancerous cells. Winter squash is also a good source of Vitamin C and fiber among a host of other nutrients! Did I mention it also tastes delicious? Seriously, guys, there’s really no downside to eating squash…

Creamy Dairy-Free Chicken & Winter Squash Soup // Naturally Lindsey

And then there are the beans! White beans (aka navy beans or great northern beans) are a wonderful source of low GI fiber, which not only fills you up but stabilizes blood sugar while providing you with a lasting source of energy. They’re also a good source of folate, iron, potassium and magnesium. They also contain 15.2 grams of protein per cup. That is one well-rounded bean!

This recipe is
• Gluten-free
• Dairy-free
• Nut-free
• Soy-free
• Sugar-free

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Clean & Nutty Caramel Corn

It’s October! My absolute favorite month of my absolute favorite season. If you ask me, October is officially the start of the holiday season which means a whole bunch of events and, normally, a whole bunch of unhealthy eating. Fear not! It doesn’t have to be that way. By making your favorite sweet treats clean, there’s a whole lot less to feel guilty about.

Clean & Nutty Caramel Corn // Naturally Lindsey

This recipe reminds me of the popcorn balls that were very commonly passed out on Halloween when I was growing up. But instead of high fructose corn syrup and soy bean oil, this recipe uses unrefined sugar (aka sucanat and honey) to sweeten and stick, with the addition of nut butter and peanuts for extra flavor and an added crunch. Be sure to prep your ingredients and work quickly when making the caramel, as it becomes harder to work with as it cools. As a bonus, you can shape this recipe into popcorn balls if you want – after drizzling with caramel, let cool for two minutes then carefully roll the kernels together until you have a ball.

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free

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