I really miss slow Sunday mornings. Now that the girls are older and involved in team sports, our weekends are occupied with soccer games. I recently had a Friday off and I decided to clear our morning plans and made these delicious whole wheat pancakes.…
Good morning friends! We have an amazing breakfast recipe to start off your day on the right foot. Orange citrus chia seed pudding. We love Chia seed pudding. I mean what’s not to love… it’s super easy to make, tastes amazing and is super healthy.…
Butternut squash soup is one of my favorite soups. With the weather we have been experiencing on the West Coast this week, I am in full soup mode. I love soups because they are delicious, healthy, and versatile. This vegan butternut squash soup is made with apples, coconut milk and a hint of spices that will warm you up on a cold winter day.
I love a vegetable based soup after a day on the slopes. Soups are a great way to get your vegetables in on those the cold dreary days when a green salad just seems undesirable. Butternut squash is packed with beta carotene, a powerful antioxidant which plays a protective role against certain cancers and heart disease. Furthermore, beta carotene is a precursor to vitamin A, which plays a role in immunity and night vision. Squash is also a good source of fibre, folate, vitamin C and potassium. If you are looking for more butternut squash recipes try this butternut squash mac and cheese or this winter harvest kale salad.
In a medium pan, heat olive oil under medium heat, add onions and celery. Cook until translucent.
Add squash, apples, broth and spices. Cook until vegetables are soft.
Blend in a blender until smooth. Add coconut milk and blend again until combined.
Add toasted pumpkin seeds.
This soup does require a bit of meal prep but like most soups it freezes well. I like to make extra and have leftovers for lunches. In this soup, I used apples but you can easily substitute them for pears. You can also leave out pumpkin seeds and/ or add red chili flakes or toasted kale chips. What is your favorite soup?
Enjoy!
Pumpkin is a Fall must have. Lately, I have been baking up a storm. I love having healthy backed goods in the freezer for lunches or as a healthy on the go snack. These pumpkin oat muffins freeze well, that is if they make it…
And just like that Fall is here on the West Coast. It’s been a busy start to the school year with school lunches and activities. The girls and I went apple picking before all the craziness of school activities started. I do look foward to…
Zest nutrition is a food and nutrition blog written by a dietitian mama. My hope is that through this website I can inspire people to eat and live well by eating simple, fresh ingredients.
