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.

No-Bake Pecan Snowballs

Ingredients

• 1 cup pecan halves

• ½ cup shredded unsweetened coconut

• 1 cup soft Medjool dates, pitted (about 10 dates)

• 1 tablespoon coconut oil

• ½ teaspoon sea salt

• ½ teaspoon vanilla extract

• ½ cup arrowroot or tapioca starch

• Powdered sugar or coconut sugar (see note below)

Instructions

1. Place the pecans and shredded coconut in a large food processor fitted with an "S" blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)

2. Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a "snowball" look, roll the balls in powdered sugar or arrowroot-- just a light coating will do (the starch will not enhance the flavor. It's just for looks)

3. Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn't last nearly that long in our house before they were gobbled up!

Notes
If you'd prefer to roll the balls in coconut sugar or shredded coconut, roll them first before freezing, so the coating will stick better.