autumn

Butternut Squash Soup

Butternut Squash is one of my favourite fall/winter vegetables. Served sweet or savoury, it never disappoints, plus it’s a nutritional powerhouse!

Here’s a run down of its top nutrient facts and all the reasons we should eat more squash this season (as if you even needed a reason). 🙂

  • high in potassium. preventing high blood pressure and heart disease
  • high in fiber, supporting a healthy digestive tract
  • high in vitamin A (457% of your daily allowance), supporting eye health
  • high in maganese, helping maintain healthy bones
  • high in vitamin C, boosting immune function
  • high in antioxidants, reducing inflammation

Here’s a sweet and savoury soup that will delight your tastebuds.

Butternut Squash Soup (yields 6-8 servings)

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1-2 tbsp curry powder (to taste)
  • 2 tsp fresh ginger, grated
  • 500-900 ml of vegetable or chicken broth
  • ½ cup pure apple juice
  • 4 cups, butternut squash, peeled and chopped
  • 1 cup pear, peeled and chopped
  • ¼ tsp himalayan sea salt
  • ground black pepper to taste
  1. Peel and chop butternut squash, drizzle with coconut oil and roast for 45 minutes.
  2. Melt coconut oil in saucepan. Add onions, carrots and celery. Cook until tender, about 5-10 minutes.
  3. Sprinkle curry powder over vegetables and cook for 3 minutes.
  4. Add ginger, broth, apple juice, pears and roasted squash.
  5. Bring to a boil, reduce heat to med-low, cover and simmer for 30-45 minutes.
  6. Let it cool slightly and purée.
  7. Add salt and pepper to taste.Butternut Squash Soup

Savour each bite! xx

Roasted Cauliflower & Leek Soup

It’s that time of year again when I like to stock pile my freezer full of warm cozy soups! It has become tradition that each year, my mom and I plan a weekend full of Fall things and soup making is always top of the list.

We made our lists, hit up the local market, made an action plan, cranked the tunes and got our cook on! Our organization and quick kitchen artistry  was so on point. Seriously, our soup game was so strong that we cranked out a selection of 7 soups for the season. I’ll be sure to share you these recipes over the next couple weeks.

Today I am dishing on one of my favourites – Roasted Cauliflower & Leek. YUM!!

Roasted Cauliflower & Leek Soup (yields 6-8 servings)

  •  whole cauliflower cut in 2-inch florets
  • 1 tbsp coconut oil
  • 2 tbsp earth balance butter (or unsalted butter/margarine of choice)
  • 2-3 leeks (white and light green parts only), halved lengthwise and sliced crosswise
  • 3-4 cloves of garlic, minced
  • 1 900 ml package of vegetable broth (don’t be afraid to add more if needed)
  • 2 tbsp dijon mustard
  • 1/4 tsp himalayan sea salt (to taste)
  • 1 tsp ground pepper (to taste)

Roasted Cauliflower

  1. Place cauliflower on parchment lined baking sheet; drizzle with oil. Roast in oven at 425 F, turning occasionally, until very deep golden on all sides, about 45 minutes to an hour. The darker you roast it the richer the taste will be. Just do not burn!
  2. In soup pot, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 8-10 minutes.
  3. Add in dijon and mix.
  4. Add in vegetable broth + roasted cauliflower. Bring to boil and simmer for 15 minutes.
  5. Use hand blender to puree the cauliflower and leek mixture. Blend until smooth. Add more broth if needed.
  6. Add salt and pepper to taste.
  7. Let simmer for 5 minutes and serve.

Roasted Cauliflower & LeeksRoasted Cauliflower & Leek Soupxx!

Orange is the New Black

I love a good cup of java and all the cute coffee shops and feelings that come with each cup! This really is one of life’s simple joys. And as the Fall season sets in, I love to indulge in a good ol’ Pumpkin Spice Latte. Lately though, I have been reluctant to regularly indulge in the PSL we all know and love and find that often I am choosing this option more so for the convenience aspect and here’s why….  Homemade PSL’s!

These are so much better than and pumpkin syrup just does not compare. You control the sweetness, the spice and know exactly what goes into each cup. Plus, the $5+ spent on each cup is much more welcomed in my pocket!

So this Thanksgiving weekend, cuddle up on the couch with this homemade Pumpkin Spice Latte and enjoy yourself and all the things we have to be thankful for: 🙂

Pumpkin Spice Latte (yields 2 cups)

  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 4 tbsp pumpkin purée
  • 2 tbsp vanilla extract
  • 2 tbsp of maple syrup (you can add this in as you go to suit your sweet tooth)
  • 1/8 tsp salt (optional)
  • 4 oz brewed espresso or strong coffee
  • 2 cups almond milk (or milk of choice)

PSL Ingredients

  1. Mix spices with vanilla and maple syrup to create a paste.
  2. Heat milk on low, add in pumpkin puree, and spice mixture. Whisk until smooth. (don’t be afraid to add more sweetness or spice if you prefer)
  3. Brew Espresso.
  4. Pour Espresso and top with pumpkin spice milk mixture.
  5. If you are feeling fancy, top with whip or frothy milk.


Sip & Enjoy. xx

The Blanket Scarf

If you don’t have one or two of these already, what are you waiting for? 🙂 This oversize take on the traditional scarf is warm and wonderful and can be found just about anywhere. From your mass retailers to your luxury shops, blanket scarves are a favourite must have for the Fall/Winter season, at just about any price point. With an abundance of fabric, this scarf gives you a luxurious yet effortless look and can be worn several different ways.  Wrap it, cascade it, belt it, wear it as a shawl, or drape it poncho style – have fun with it and get cozy!

Here are a few I have found out there that are on point.

Risque Clothing


Aritzia


Zara

Nordstrom
Top Shop

Get Cozy! xx