Butternut Squash Soup


Soup is one of the most nourishing meals you can have, especially during the cool, damp weather that is setting in now. It is also one of the most cost efficient ways to eat local and seasonal.


3-4 tbsp olive oil
1-2 tsp chopped garlic
1 chopped yellow onion
1 carton vegetable broth (about 3-4 cups)
1 butternut squash, baked
1 tsp ginger powder (or you can add some fresh chopped ginger in with the onion and garlic sautée)
1 tsp turmeric powder
1 tsp curry powder
1 tsp garam masala
pinch of red pepper flakes
1 tsp celtic sea salt
dash fresh ground pepper


Preheat oven to 350, cut and seed butternut squash, place flesh side down in baking pan with 1″ water, for 1 hr. Scoop out flesh and set aside. In saucepan heat up olive oil, onion and garlic, about 10 minutes on medium low to really allow the onions to soften and release their high vitamin content. Add in carton of vegetable broth and squash meat. Stir and bring to a soft boil. Once at a slow boil, remove from heat and add contents to a blender and blend until smooth. Return to stove on simmer and add spices, salt and pepper. Simmer 5 minutes to allow spices to release. Garnish with juicy goji berries.


Over centuries of time, women have gathered in the fall to harvest vegetables and dry the summer herb stocks. This prepared them for coming winter weather. Fall harvest is hearty, rich in vitamins and healthy nutrients. In this moment, check in with yourself and ask to be blessed by your ancestor’s wisdom. Know that they watch over you in every moment and are available to you at any time. You carry the same DNA as them, trust that you are connected. Live as though you have powerful magic within you and you will be guided to powerful and magical experiences.



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