This is a great recipe for this time of year that prepares us for the winter chilly months ahead.


1 butternut squash peeled, seeds removed, and cut into chunks

2 cups of almond milk (unsweetened)

2 cup of water

1/2 tsp. of nutmeg

1 tsp. of cumin powder

1 tsp. of cinnamon

1 tbs. of maple syrup

3 tbs. of ghee (preferred) or coconut oil as an alternative

1 tsp. of ginger powder

1.5 cups of crushed pecans

1 tsp. of pumpkin seeds (applied to each bowl)


Place ghee and spices in a soup pot and allow this mixture to heat for 3-5 min. Place all remaining ingredients in the pot. On a medium flame, bring the ingredients to a beginning boil. Next, cover the pot and lower the heat a notch. Cook this pot of soup for about 40 minutes or until the butternut has softened.

With a hand-held blender, you blend the pot of soup. Or, wait a few minutes and add the mixture to a regular blender or food processor. Return it back to the pot. With the flame off, cover the soup and let it sit for 5-10 minutes.

Serve in a bowl and add the crushed pecans as a topping. Then add the pumpkin seeds.