Hosting or attending a Canadian Thanksgiving (or Friendsgiving!) this year? Consider prepping some of these delicious Carrington Farms recipes from Roasted Sweet Potatoes to Roasted Butternut Squash Soup. This classic side dish and festive soup are a perfect way to enjoy the holiday with loved ones while also giving thanks to your body with nutritious Coconut Oil.
Roasted Sweet Potatoes
- 2 large Sweet Potatoes
- 1 Tbsp Carrington Farms Coconut Oil
- Pinch of Salt and Pepper
- 1 ½ teaspoon Light Brown Sugar
- ¼ teaspoon Nutmeg
Peel the sweet potatoes and cut them into ½ inch chunks. Preheat oven to 350°F. In a skillet, melt the coconut oil over low heat. When coconut oil is melted transfer it to a large bowl with the sweet potatoes and other ingredients to toss together. Spread the sweet potatoes evenly on a large baking sheet. Roast, tossing occasionally until soft and caramelized for about 1 hour.
Roasted Butternut Squash Soup
- 1 butternut squash cut up in 1" squares (or buy the cut up already one like I do! – 2 packages)
- 2 large carrots, cut in small pieces
- 1 medium onion, cut in small pieces
- 2T Carrington Farms Coconut Cooking Oil (regular or garlic)
- 1 cup Coconut milk (or more to taste)
- 3 cups Vegetable broth
- Salt and pepper to taste
Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender. Put roasted vegetables into a soup pot and add coconut milk and vegetable broth, simmer until everything is warm. Optional – while simmering take a potato masher and mash up the veggies. Once everything is warm, transfer to a blender or vitamix and blend until smooth. Transfer back to pot and simmer for 20 minutes. Add salt and pepper to taste.