Kabocha Squash & Chickpea Curry with Coconut and Lime

This is a bowl of comfort — warm, creamy, and just the right amount of spice. The chickpeas make it hearty enough for a full meal, and the coconut milk with lime gives it that perfect balance of rich and fresh.

Ingredients:

2 tsp avocado oil
1 small white onion, diced (about 1 cup)
3 cloves garlic, minced
1 tbsp fresh ginger, minced
3 tbsp red curry paste
1 red or green bell pepper, seeded and roughly chopped
1 heaping cup peeled and chopped carrot (about 2 carrots)
4–5 cups peeled and cubed kabocha squash (about 1 small squash/Note below about prepping)
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat or light coconut milk
1 cup vegetable broth or water
1 tbsp maple syrup
1 tbsp soy sauce or gluten-free tamari
1–2 tbsp lime juice (to taste)
1 tbsp white miso paste (optional)

Instructions:

Prepare your squash and veggies first.

🌿 Whole Body Tip: How to Tame Your Kabocha

Kabocha squash can feel like a small boulder when you first pick it up — its skin is thick, but that’s what locks in all that sweet, creamy goodness inside. To make it easier to cut, pierce the skin a few times with a sharp knife and microwave it for 2–3 minutes, or place it in a 350°F oven for about 10 minutes to soften slightly. Let it cool just a bit, then slice through carefully with a sturdy knife.

Warm oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté for 5–6 minutes until soft and fragrant.

Add curry paste, carrot, and bell pepper, and stir well to coat the veggies. Cook for another 2–3 minutes.

Add the squash, chickpeas, coconut milk, broth, maple syrup, soy sauce, and miso (if using). Bring to a low simmer, cover, and cook for 10 minutes, stirring occasionally.

Remove the lid and simmer uncovered for another 5–10 minutes, until the squash is tender and the curry thickens slightly.

Finish with fresh lime juice and taste to adjust seasonings.

Serve warm over brown rice, quinoa, or solo topped with cilantro and chopped cashews or peanuts.

Pro Tip: For a little heat, add a minced chili or a pinch of red pepper flakes when you stir in the coconut milk.

Whole Body Vegetable Soup

A cozy bowl of nourishment right here.
This Veggie Soup is comfort in its purest form — simple ingredients that come together to soothe, restore, and warm you from the inside out. It’s food for healing the mind, body, and soul — a reminder that real nourishment can be both effortless, whole, and beautiful.

Ingredients:

2 tablespoons olive or avocado oil
1 large onion, chopped
2 carrots, chopped into ½-inch pieces
2 celery ribs, chopped
3–4 cloves garlic, minced
½–1 teaspoon sea salt, to taste
½ teaspoon freshly ground pepper
1 teaspoon Italian seasoning (or a blend of oregano, thyme, and basil)
1 (14.5-ounce) can diced tomatoes, undrained
6 cups vegetable broth (low-sodium if possible)
2 bay leaves
2 small Yukon Gold or red potatoes, diced
1 medium zucchini, chopped
1½ cups chopped green beans
1 cup chopped kale or baby spinach (optional, for an extra nutrient boost)
1½ cups frozen corn
1 tablespoon fresh lemon juice
Fresh thyme or parsley for topping

Instructions:

Warm the oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté until tender and fragrant, about 8–10 minutes. Add garlic, salt, pepper, and Italian herbs, stirring for another minute.

Pour in the diced tomatoes, broth, and bay leaves. Add potatoes, zucchini, green beans, and corn. Bring to a gentle boil, then reduce the heat to low and simmer for 25–30 minutes, or until the vegetables are soft and flavors come together. Turn off the heat.

Remove bay leaves. Stir in lemon juice and kale or spinach if using, allowing it to wilt before serving. Adjust seasonings as needed.

Ladle into bowls, top with fresh herbs, and serve warm — goes great with a slice of your favorite sourdough or gluten-free bread.

Pro Tip:

For extra comfort, toss in a small piece of Parmesan rind (or nutritional yeast if dairy-free) while simmering — it gives the broth a rich, savory finish. YUM!

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro