vegetarian

The Best Butternut Squash Soup Ever

November 12, 2014
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Cuisine

I have tried many butternut squash soup recipes, and this one never fails to leave the pot empty.  It’s so simple to make and tastes super creamy, while remaining a low fat, healthy dish.

The Best Butternut Squash Soup Ever
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This soup is so easy to make and tastes incredible! The creaminess of the squash, paired with sage, is perfect for a cool fall (or winter!) day. You may want to make a double batch, because this soup won't last!
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
The Best Butternut Squash Soup Ever
Print Recipe
This soup is so easy to make and tastes incredible! The creaminess of the squash, paired with sage, is perfect for a cool fall (or winter!) day. You may want to make a double batch, because this soup won't last!
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45-60 minutes
Ingredients
Servings: people
Instructions
  1. Sauté on medium heat chopped onion in olive oil, until soft and fragrant. About 7 minutes
  2. Add chopped sage. sauté for about 30 seconds
  3. Add butternut squash and broth. Bring to a boil. Then turn down to a simmer. Keep simmering until squash is soft. About 30 minutes.
  4. Take off heat and let cool. Then transfer to Vitamix or other blender, and blend until smooth. Return to pot
  5. When ready to serve, Heat the coconut oil or ghee in a pan. Place sage leaves in the in the pan, cooking until slightly crisp. I usually turn them over once, while in the pan.
  6. Add several leaves to each bowl of soup and sprinkle with parmesan (optional)
Recipe Notes

Sometimes I'll also add 2-3 peeled and chopped apples (Fuji, Gala, Braeburn).  I add it at the same time as the butternut squash.

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White Bean Dip with Roasted garlic and Dill

September 5, 2014
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Cuisine
Course

I love my hummus for veggie dipping, but sometimes you’ve got to switch things up.  This has such a smooth flavor and texture, that I can’t help but eat most of it in one sitting.  I love carrots, pepper slices, zucchini, and cucumber, as well as smearing it on crostini.  Garlic is a well known for it’s immune boosting benefits, and it’s positive effect on cholesterol and blood pressure.  Garlic has also been studied for its anti cancer, viral and bacterial properties.  It’s by far the most versatile culinary and medicinal herb out there.  In addition to garlic, I’ve also included dill in this recipe, which is a well known remedy for digestive complaints, gas and hiccups. I love making foods that not only taste great, but help my body to heal, and thrive.

White Bean Dip with Roasted Garlic and Dill
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This dip is smooth and decadent, while packing a healthy dose of healing, and immune boosting herbs. Great with veggies, added to sandwiches, or just spread on crostini.
Servings Prep Time
4 people 5 minutes
Servings Prep Time
4 people 5 minutes
White Bean Dip with Roasted Garlic and Dill
Print Recipe
This dip is smooth and decadent, while packing a healthy dose of healing, and immune boosting herbs. Great with veggies, added to sandwiches, or just spread on crostini.
Servings Prep Time
4 people 5 minutes
Servings Prep Time
4 people 5 minutes
Ingredients
Servings: people
Instructions
  1. Add all ingredients except oil, into a food processor.
  2. Blend until smooth, scraping the sides as needed.
  3. With food processor running, slowly add EVOO. Continuing to scrape sides as needed
  4. Garnish with a drizzle of oil and some sprigs of dill.
  5. Enjoy!
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