Autumn in New York signals the turning of the leaves, comfortable temperatures and the start of big tree fruit (such as apples and pears )and winter squash season.

Winter squash taste great, is filled with nutrition and can easily be made into soups and side dishes.

Since we had our first Nor’easter two weeks ago I thought it was a good time to post this soup recipe.


1 Large Butternut squash peeled, cored and cubed

1 Large carrot diced

1 large clove of garlic diced

½ large onion chopped

2 Tablespoons extra virgin raw unfiltered coconut oil

3 cups homemade chicken stock

1 cup of water

2 tablespoon of Celtic Sea Salt

¼ teaspoon of ground black pepper

1/2 teaspoon of fresh ginger (grated)


1)   In a large pot sauté squash, carrot, onions, garlic in coconut oil over medium heat. Toss the mixture in the pot to make sure it is covered with the oil.

2)   Once the carrots are tender, add the chicken stock and water (simmer about 20 minutes)

3)   Cover pot and reduce heat.  Cook for 20-30 minutes; stir occasionally

4)   Stir in sea salt, pepper and ginger. Then remove from heat to cool.

5)   Pour warm mixture into a glass blender or food processor and puree until smooth.  Pour back into pot and simmer for 5-10 minutes-then enjoy!




This entry was posted in Recipes and tagged , , , , . Bookmark the permalink.