Hello you Beautiful Souls,
I can finally say Fall is here!
There is something so magical about the Autumn season. I love how the cool crisp air tickles my face and the feeling of electricity that fills the air. The vibrant shades of reds, oranges and yellows come to life on trees and the glow of sunlight reflecting off all the colors. Sipping on apple cider, making soups and bone broth, pumpkin everything and warm cozy sweaters are a few of my favorite things. I also find this is the perfect time for reflection, finding silence and listening. Sitting in silence and just BE-ing might bring about anxiety or restlessness but I find immerse strength in silence. When you listen to silence, you can perceive intense depth and power. You can hear many sounds that we often ignore like the voice of our intuition telling us truth or the relaxing sound of our breath that lets us know we are alive. Taking the time to experience silence calms the mind and rejuvenates the body. So try it next time, when you’re alone instead of turning on the TV or hopping on social media. Sit still and simply listen. Keep your attention to the silence that surrounds you. Allow the sound of the silence to penetrate your body until it moves into your core. Feel the gentle, pulsing waves of silence and allow it to cleanse you. Five-ten minutes of communing with silence can leave you feeling vibrant and connected to the Universe. It’s the perfect exercise to incorporate when you’re curled up with a blanket on a cool Fall day.
Much love and light,
Dena
Soup season is here!! I’ve been making my Roasted Butternut Squash Soup in large batches and freezing them for the cool season. I hope you enjoy!
Roasted Butternut Squash Soup
(Vegan, Whole 30, Paleo)
Ingredients:
3 ½ - 4 cups of butternut squash, cubed
4 tbsp EVOO, divided
3-4 garlic cloves, chopped
¾ cup sweet onion, finely chopped
2 tsp fresh ginger, chopped
¼ tsp cinnamon powder, more for garnish
4 cups vegetable broth
1 cup of full fat coconut milk, divided
¾ tsp sea salt
cilantro, for garnish (optional)
Preheat oven to 425 degrees
In a bowl coat cubed squash with olive oil and pinch of sea salt.
Bake for 20-25 minutes or until squash is fork tender.
For Soup:
In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
Add garlic and Ginger. Continue cooking for 1-2 minutes.
Lastly add salt, cinnamon and broth. Stir to combine ingredients.
Cover with lid, reduce heat to low and let ingredients simmer for 5 minutes.
Once squash is done cooking add to pot and cover for 15 minutes.
Use a hand immersion blender to blend and puree the ingredients.
Mix in ½ cup of coconut milk (more or less depending on desired thickness) until well blended and simmer for additional 5 minutes.
Add soup to individual bowls and drizzle with warm coconut milk, cilantro and cinnamon.
