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Butternut Squash Curry Bisque

Serves: at least 4 (Easy to make vegan!*)



  • 1 large or 2 small local butternut squash 

  • 1 cup chopped local apples (Ayurveda recommends leaving fruit separate, so you could substitute with extra carrots and add some cinnamon, or just eat occasionally, and if you have good digestive strength)

  • 1 cup chopped sweet local onions

  • 1 cup chopped local carrots

  • 2 TBS olive oil

  • 1/4 C. "milk" (Raw, organic, whole milk is best, Michigan Calder Brothers' Dairy Milk, Montana Kalispell Kreamery Whole Milk or Eden Organic Soy, or any milk substitute)

  • Curry spices to taste, at least 1 TBS 

  • 2, 15 oz. cans or homemade organic veg. broth

  • 2 Bay leaves

  • 2 TBS raw local honey

  • Bunch local cilantro or parsley



  • Bring oven to 350 degrees F

  • Slice squash in half lengthwise and oil faces

  • Bake squash face down on baking sheet 1 hour

  • Chop onion & sauté in 1 TBS ghee over med. heat

  • Chop apple and carrot and add to onion

  • Sauté onion, apple & carrot combination for 5 min.

  • Remove squash and let cool

  • Stir in curry & Pour in vegetable broth

  • Scoop at least 3 cups squash from skins

  • Add to the pot & stir in 2 bay leaves

  • Place lid on top and let simmer one hour

  • Remove from heat & Remove bay leaves

  • Blend in batches and return to pot

  • Add milk and honey when ready to eat 

  • Stir and serve with cilantro on each serving

Miso Soup: 1-2 (Easy to make vegan!*)



  • 1/2 reg onion, caramelized in ghee or sesame oil

  • 1 tsp freshly grated ginger

  • 1 cup of your favorite root vegetable, chopped (I like Watermelon Radish!)

  • 2 cups water or vegetable broth

  • 1-2 TBS Organic fermented Miso paste

  • Handful bitter spring greens

  • Himalayan Pink Salt & Black Pepper to taste



  • Heat small soup pot

  • Add 1 tsp-1TBS oil or ghee

  • Cook onions & ginger until translucent (approximately 5 minutes)

  • Add chopped root vegetable and cook until soft enough o chew easily (5-10 minutes)

  • Add water or vegetable broth and Miso paste

  • Stir until combined

  • Cook 2-5 more minutes on low

  • Toss in bitter greens

  • Add salt & pepper to taste

  • Enjoy!

Click on above image for printable pdf
Click on above image for printable pdf
Click on above image for printable pdf

(variation of “Spiced Red Lentil Soup with Coconut Milk” from 400 Soups)

Red Lentil & Root Soup

Serves: 2-4 (Easy to make vegan!*)



  • ½ large red onion thinly sliced or diced

  • 2 garlic cloves, crushed

  • 2 cups of water (add more or vegetable broth if needed)

  • 1 large golden beet, cubed

  • ½ tsp ground turmeric

  • 1 tsp ground cumin

  • 4 cardamom pods (whole or ground)

  • ½ cinnamon stick

  • 1 tsp ground ginger, or ½ tsp freshly grated ginger

  • 1 cup red lentils, rinsed and drained

  • ½ TBS lime juice (optional)

  • salt, pepper, to taste

  • Cumin and/or roasted sunflower seeds and spicy radish sprouts to garnish



  • Boil water with onions, garlic, beet, turmeric, cardamom, cinnamon, ginger and cumin. (Optional: sauté onion and garlic in coconut oil/ghee with spices. Then add water and beet for nuttier flavor and some healthy fats)

  • Once boiling, turn down heat, add lentils and simmer 20 minutes until lentils soft.

  • Remove cardamom pods and cinnamon stick if not ground. (Optional: puree or partially puree soup. This is totally based on your preference.)

  • Add 8 oz of coconut milk or, if you choose, raw cows milk, and swirl into soup, keeping warm, but not boiling. Top with cumin or sunflower seed and spicy radish sprouts (or a spout of your choice)

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