Curried Butternut Squash Soup

yields about 7 cups


  • 1 butternut squash, peeled, deseeded, and large dice
  • 2 granny smith apples, peeled, cored, and large dice
  • 2 onions, large dice
  • 2 tbsp curry powder
  • 4 cups vegetable stock
  • 4 tbsp cooking oil (I recommend grapeseed oil or olive oil)
  • Salt to taste


  1. Preheat oven to 350℉. In a large mixing bowl mix butternut squash with 2 tbsp oil, 1 tbsp curry powder, and a dash of salt (about 1 tsp). Spread on a baking sheet and roast for 20 minutes or until tender.
  2. Heat rest of oil in a large soup pot over medium heat. Add onions and cook until translucent, about 6 minutes. Add apples and stir occasionally, until apples are partially cooked, about 5 minutes. Add curry powder and stir to mix evenly.
  3. Add roasted butternut squash and vegetable stock to the onions and apples and simmer for 20 minutes. Puree in batches in blender or use hand blender until you reach desired smoothness. Add salt to taste.

(*options: this recipe is very flexible; you can add almond milk to increase creaminess, top with candied walnuts for some texture, add white beans to make a light meal, balsamic drizzle to jazz it up, or any other countless options!)

Roast Butternut Squash Salad

yields 5-7 servings


  • the bottom of one butternut squash, peeled and cut into wedges
  • 1 pkg (5oz) organic mixed greens
  • 1 pomegranate, seeds patted out
  • 1/2 cup pumpkin seeds, roasted
  • 2 tbsp pure olive oil
  • salt to taste


  1. Preheat oven to 350F. Place butternut squash wedges on a lined baking sheet. Drizzle with olive oil and season with salt. (You can also sprinkle 1-2 tspn curry powder for a spicier flavor.)
  2. Mix squash together, to evenly distribute the oil and salt (and spices). Roast in oven for about

Pomegranate-Balsamic Vinaigrette


  • ¼ cup balsamic vinegar
  • ¾ cup extra-virgin olive oil
  • 2 tbsp pomegranate molasses
  • 1 tsp stone-ground dijon mustard
  • salt to taste


  1. Add balsamic vinegar, pomegranate molasses, and dijon mustard. Mix together and slowly pour in the extra-virgin olive oil.
  2. Salt to taste.

Butternut Squash Risotto

yields 4-5 servings


  • 1 cup arborio rice
  • 1 yellow onion, small dice
  • ½ cup dry white wine
  • 2-3 cups vegetable or chicken stock
  • ½-1 cup butternut squash puree (see recipe below)
  • 1 cup butternut squash, small diced
  • 2 tbsp sage, chopped
  • 2 tbsp butter
  • salt to taste


  1. Place chicken stock in saucepan over medium-low heat. It is important to add only warm stock to the rice to continue the cooking process.
  2. In a medium saucepan or braising pan, melt butter over medium heat. Add onions and sweat until translucent, stirring occasionally to keep onions from coloring, about 5 minutes.
  3. Add rice and stir to coat grains in butter. Cook for about 3 minutes, then add white wine. Stir and cook until wine is evaporated, about 2 minutes.
  4. Begin adding stock, adding enough to just cover all the rice. Add a bit and cook until first round of stock is mostly absorbed, stirring regularly to keep the rice from sticking to the bottom and to release the starch from the rice.
  5. Continue to add stock and stir until rice is roughly 80% cooked.
  6. Stir in diced butternut squash and butternut squash puree. Finish cooking the rice, adding as much stock as needed.
  7. Stir in the chopped sage, salt to taste then serve.

Savory Butternut Squash Puree

yields about 1 cup


  • 1 cup butternut squash, small dice
  • ½ cup cream
  • 3 bay leaves
  • 2 cloves garlic, crushed
  • salt to taste


  1. Peel and dice the butternut squash into small dice
  2. Place the squash into a small sauce pan with cream and bay leaves and garlic
  3. Simmer over medium heat until butternut squash is tender, about 8-10 minutes.
  4. Remove bay leaves, then place in blender. Blend until smooth, then salt to taste