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Danielle’s Super Healthy but Good Roasted Butternut Squash Soup

Welcome Danielle!

Danielle Huntsman, MS is the newest addition to Rebalance and is currently seeing clients for nutrition consultations. You probably have an idea of what foods are labeled healthy and which are not, Danielle is here to help close the gap between what you know and what you’re actually doing.

She works with clients looking to restore their health and vitality whether that is through reducing inflammation, weight loss, correcting digestive problems, balancing hormones due to prolonged stress, or proper nutrition for a specific medical condition.

Danielle Huntsman is a clinical nutritionist, with a focus in integrative nutrition, an evidence-based approach that encompasses the entire body and examines core imbalances underlying various disease conditions. Through an individualized nutrition program, her mission is to educate and inspire people to make positive changes to their health. Danielle incorporates personalized diet, a proprietary blend of micro and macro nutrients, lifestyle, and exercise into her nutrition prescription.

Danielle received her bachelors from the College of Charleston and her Masters in Nutrition and Integrative Health from the Maryland University of Integrative Health. Danielle has worked extensively with doctors and practitioners in the field of functional and integrative medicine and continues to do so today. She is an active member of the Institute for Functional Medicine, and the American College of Nutrition and American Academy of Drugless Practitioners. Danielle is also a therapeutic chef focusing on clients with autoimmune and digestive disorders and a board certified holistic health coach.

Fall Recipe:

With the temperature changing and the leaves beginning to change in the upcoming weeks, what could be more fitting than a fall soup recipe? This recipe is rich in digestive fiber, an antioxidant called carotenoids, immune boosting vitamin C and Magnesium. A true superfood, pumpkin seeds are particularly rich in the magnesium, which is a mineral that is often quickley depleted during stress. Magnesium acts as a cofactor in many enzyme systems in the body; nerve function, energy production, blood glucose control and blood pressure relegation to name a few.

 

Roasted Butternut Squash Soup

1lb butternut squash, cubed

1 tablespoon olive oil

1 teaspoon salt

2 garlic cloved

1 teaspoon cinnamon

1 tablespoon grated ginger

4-6 cups vegetable stock

4 tablespoons pumpkin seeds (soaked, overnight)

Directions:

Set the oven to 375F, chop butternut squash, and place on a baking sheet and drizzle olive oil on top, along with salt. Roast in oven for 30 minutes.

In a pot, warm coconut oil and sautee chopped leek, ginger, garlic and carrot. Next add roasted squash and 4 cups of stock to pot, and simmer for 15 minutes. Puree soup with an immersion blender or in blender. Add more broth if too thick. Serve in bowls and top with 2 tablespoons of pumpkin seeds

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