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October. Football. Roasted Butternut Squash Soup.

October 3, 2016



It's October. 

It's Football Season. 

It's Butternut Squash Season. 


I could write breathtaking words  to describe the warm feeling inside my body as I inhale that first spoonful of Butternut Squash Soup for the season. I could continue on to talk about how the air turns crisp and how the aromas of the soup fill my nose -- how the steam of the soup fills my face and hands with complete, utter joy.  


But I don't need  to do that. Because you know exactly what I mean.


Let's get nutty:




Preheat oven to 350 degrees F. 


1 Butternut Squash, Medium-Large, peeled and cut into sections (4-5 cups)

1, Medium, Yellow Onion, chopped (1-1 1/4 cup)

1 cup Carrots, chopped

4-5 Garlic Cloves, peeled


Drizzle above ingredients with olive oil, place on a large pan, and cover with foil. Place in oven and roast for 1 hour.


In a large pot and slow simmer below ingredients, this will take about 10 minutes so wait until 45 minutes after vegetables have been roasting:


2 cups Vegetable Broth

3 cups Coconut Milk

2-3 teaspoons Chili Powder

1-2 teaspoons Salt

1-2 teaspoons Cracked Black Pepper

**seasoning: plus more to taste** 


In food processor, place fully roasted vegetables and puree until smooth. Slowly add in broth and continue to blend. Pour blended soup into large pot and cook on medium-high heat for an additional 5 minutes. 





xoxo, K






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