Wednesday, February 3, 2016

Butternut Squash and Fiji Apple Soup

bsquashDuring the winter months I tend to reach for the heavier, richer foods that are more comforting. Now with a 10 week old, time seems to blow by even faster everyday which makes it a little harder to make some of the dishes I so love to make. So I’ve been on a search for something a little more filling but quick and hearty.

So today I threw in some butternut squash and roasted it, in between the laundry, emails, phone calls, and baby feedings. This is what I got! So good! Healthy, hearty, and filling!


  • 1 butternut squash
  • 2 medium Fiji apples-cored and sliced (save a little for garnish- if ya want)
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup raw pumpkin seeds
  • sea salt
  • fresh ground pepper
  • Herbs de Provence
  • 1 tsp olive oil


  1. Pre-heat oven to 350 degrees. Peel, core, and seed the squash. In a pan, drizzle olive oil and place squash on top. Cook for about 25 minutes or until it becomes tender
  2. Once it’s tender. Chop squash roughly and add to a high-speed blender. Add sliced apples, coconut milk, salt, pepper, and herbs. Blend well until smooth.
  3. In a dry pan, toast pumpkin seeds on medium heat until they become fragrant and become darker in color. About 2 minutes. Make sure to watch them they will burn quick!
  4. Add soup to a bowl. Top with apples and pumpkin seeds!

via Farm, Foodie and Fitness

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