By Nathalie Beaudoin Hta, N.D. | Photo and Design: Nathalie Beaudoin
PREPARATION: 15 minutes | COOKING: 30 minutes YIELD: 8-10 servings
In a large pot, fry the onion in the oil. Cook for 5 minutes or until onion is just tender, stirring occasionally.
Stir in squash, broth and herbal tea bags. Bring to a boil. Cover and simmer over medium-low heat for 30 minutes or until squash is tender.
Remove bags. Add orange juice and zest and cook for 5 more minutes.
"Succumb to the charm of our sunflower tea by cooking this delicious butternut squash, orange and sunflower soup recipe. Ready in less than an hour, our sumptuous appetizer will brighten up your spring menu and satisfy even the pickiest eaters.
Our Sunflower tea contains osmanthus flower with fruity aromas, reminiscent of peach and apricot, offering a caffeine-free base broth with unforgettable flavours and disinfecting and purifying properties for your body.
The bright yellow marigold flowers are hardy and have incredible therapeutic properties as well as being edible. When used internally, marigold flowers soothe the entire digestive system and its purifying action helps to eliminate waste and restore the functioning of the liver and gallbladder.
In the same way, the remarkable beneficial action of the seeds of milk thistle (traditionally used directly in water or in mother tincture in alcohol), protects the liver against the harmful action of certain toxins, stimulates the renewal of its cells and makes it possible to treat many hepatic problems. Diuretic, the leaf of the dandelion as for it supports the elimination of water and waste via the urine. Moreover, its beneficial action on the gall bladder facilitates the dissolution of the stones.
Comforting, colorful and beneficial, try our delicious squash, orange and sunflower soup and get a head start on your spring detox!
in order to help you regain your well-being and vitality, Nathalie offers treatments as a herbalist-phytotherapist in St-Jean-sur-Richelieu, combining traditional herbal medicine and energy treatments. She is a member of the Guilde des herboristes du Québec and is a certified naturopath by the Academy of Naturopaths and Naturotherapists of Canada. She is a food consultant and culinary florist. She is the author of the book Des fleurs dans votre assiette, published by Editions MultiMondes and distributed in Canada and Europe. Honored at the Gourmand World Cookbook Awards in July 2019 in Macau, China, her book won 3rd place worldwide in the A13 Blogger/Social Media printed book category. Her book was also nominated for the Taste Canada - Les Lauréats des Saveurs du Canada 2019, where she stood out as a finalist alongside Ricardo and Josée di Stasio.