Paleo & Vegan Curry Butternut Squash Soup


This past week has been thrilling and full of surprises. Little did I know what was in store when I decide to begin the journey of starting a blog earlier this year. It’s been such a beautiful journey thus far and my heart is happier than it has been in a long time.

Last night I had the pleasure of touring the Kinfolk office as well as dining with the incredibly talented Luisa Brimble and Lean; two beautiful souls. We talked about food, passion, creativity, finding and pursuing your dreams and more.

We feasted. We shared and savored several small plates from Navarre, a restaurant that specializes in cuisines of Italian, French and Spanish origin. Their menu changes daily, based on what is delivered that week from a local farm. You’ll definitely want to add this to your list of you’re in the area or plan to visit in the near future- it was quaint and warm, featuring a simple open kitchen.



Lately I’ve been thinking more about life’s creative structure as I’ve been challenged with finding the amount of time I want to pour into this newly delved into passion. How does one manage a creative lifestyle in the midst of real life 9-5 jobs, families, hardships, and beyond? I’ve spent quite a bit of time thinking on this subject and  will be sharing this article with you in the near future, also to be released on Blog Society in the coming weeks.

In the mean time, I’d like to encourage you from my heart to step out and be bold, love well, and live life to the fullest. It’s way too easy to get busy and caught up in our normal every day and in the midst of this somehow fail to recognize the beauty held in so many precious moments, big or small. For me that looks like reaching out, encouraging, and loving on others who are developing their own creative journey, curating beautiful content for all of us to enjoy. This week I’ve been reminded that there is truly so much joy and happiness found in simply loving on people, gleaning from the beauty each person holds within.

Here are some current fellow bloggers who inspire me who I’ve had the pleasure of connecting with recently.  Pure beauty most certainly emanates through what they do….

Stacey of Stacey Clark Stylist
Sini of My Blue & White Kitchen
Valentina of Hortus Cuisine
Amanda of Trouve’ Magazine
Luisa of Luisa Brimble
Lean of Lean+Meadow



This recipe is inspired by both Valentina {Hortus Cuisine} & Kezia {The Whole Food Diary}. You should have seen me in the kitchen last week when I tried this! This recipe did not need a second round, or a even a third in recipe development- somehow it landed spot on! It won the jackpot in my book and I hope you enjoy it as much as I did. Also, this was my first time using nut milk in soup and it blew my mind! Who knew a soup could be so silky and creamy without actual cream? My last recipe also features this delectable pumpkin seed milk.

*If you’re local, you can find this pumpkin seed milk from Lydia of Pure Simple Juice . Keep your eye out for more about her creative journey here on the blog soon!




Paleo Curry Butternut Squash Soup

Serves 4-6 bowls


2 ½ lb     Butternut squash

4 c.         Vegetable stock

1             Medium onion, chopped

3 T. + 1/4 c.       Coconut oil

¾ t.        Salt

¾ t.        Curry

1 ¾ t.     Tumeric

1 c.         Pumpkin seed milk (or coconut milk)


Cut squash in quarters and place on baking sheet. Drizzle with warmed coconut oil, about 1/4c. Sprinkle with cloves. Roast squash in oven for 30-45 minutes at 400 degrees. You can also slow roast the squash at 300 for about 1 hour or more.

Saute’ chopped onion in coconut oil until lightly brown, add cubed and roasted squash, cooking for another 3-5 minutes. Scrape up lightly browned bits in pan, adding the stock and spices while stirring to incorporate.

Simmer on low for 10-15, adding the seed milk just a few minutes before blending to warm. Blend in batches until smooth and re heat on stove if needed. Depending on the exact size of your squash, you might need to add more liquid at the end to get your desired consistency.

*Please note: do not let soup boil, especially after it is blended!

Serve immediately or freeze for future use.





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