Chilled Whole Body Gazpacho

Fresh tomatoes, cucumber, peppers, herbs, and olive oil come together for a classic summer soup that feels like sunshine in a bowl. ☀️

INGREDIENTS:

• 6-7 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled and chopped
• 1 sweet red bell pepper seeded and chopped
• 2 stalks celery, chopped
• 2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh chives
• 4-5 cups of tomato juice
• 1 clove garlic, chopped
• ¼ cup red wine vinegar
• ¼ cup olive oil
• 2 Tbsp. freshly squeezed lemon juice
• Salt to taste 

TO PREPARE:

Combine all ingredients and blend to your desired consistency. Store (in a non- metal container) and refrigerate overnight so the flavors can blend together.

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

Healthy Baked Butternut Fries

Fall is the perfect season for butternut squash, and turning it into crispy oven fries is one of the easiest ways to enjoy it. These fries are naturally sweet, full of fiber, and baked instead of fried, so they’re light but still satisfying.

Ingredients:

1 medium butternut squash, peeled, seeded, and cut into fry-shaped sticks
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
Optional: pinch of cayenne for heat

Instructions:

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place the butternut squash fries in a large bowl and toss with olive oil, paprika, garlic powder, salt, and pepper until well coated.

Spread the fries out in a single layer on the baking sheet, making sure they don’t overlap (this helps them crisp).

Bake for 25–30 minutes, flipping halfway through, until golden and tender with lightly crisp edges.

Serve warm with your favorite dipping sauce—try tahini, Greek yogurt dip, or just a sprinkle of fresh herbs.

✨ Pro Tip: For extra crisp fries, toss the squash sticks with 1 tablespoon of arrowroot starch before seasoning.