Coconut Curry Butternut Squash Soup

Butternut Squash Soup
I got this recipe from my dear friend Joan and had to share! This recipe is perfect as a side dish or just to have as a part of detox week!


  • 1 piece butternut squash, about 2 to 2 1/2 pounds, peeled, seeds removed, cut in 2 – inch
  • 2 Cans light coconut milk (approx. 14 ounces each)
  • 1 1/2 Cups vegetable broth or chicken broth
  • 3 green onions, chopped
  • 2 Small cloves garlic, minced
  • 1 Tbsp 1 – 1 inch piece of ginger, peeled and minced
  • 1 Tbsp Good Honey, raw is best
  • 3 tsp curry powder
  • 2 Tbsp lime juice (can omit for a sweeter soup)
  • 1/2 tsp salt, or to taset
  • chopped fresh cilantro for garnish


  1. In a large saucepan, combine the squash pieces, coconut milk, chicken broth, green onions, garlic, and ginger. Bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 25 minutes, until squash is very tender. Add the honey, curry powder, lime juice, and salt, to taste. Cook for about 5 minutes longer. Carefully puree the mixture in small batches. Serve garnished with chopped cilantro, if desired.
  2. Makes 1 1/2 to 2 quarts.


Garbanzo Soup

Another great vegetarian recipe that is health and delicious. This soup is rich in potassium, phosphorus, magnesium and calcium, high in  protein, fiber, iron, selenium,Vitamin A and C and more.

photo 1


Boil 1 bag of dried Garbanzos (Chickpeas) until tender, but not fully cooked. I like to soak over night and put to boil the next day.

Once Garbanzos are at desired tenderness, add chopped ingredients and seasonings, keeping in mind that you may have to add more water. Cook until vegetables are tender.



photo 2Chop the following Ingredients

Butternut or Acorn Squash

2 Yellow Onions

1 Red bell pepper

1 Poblano Pepper (you may use a green bell pepper instead)

Cabbage, cut in large pieces

2 small potatoes ( I like to use yellow potatoes)

Seasonings – the measurements are approximate; use as much or as little as you like. You may also substitute any seasonings of your choice.

Salt & Pepper to taste

1/8 tsp cumin

1/2 tsp Basil

3-4 sprigs fresh cilantro, whole with stems

1/8 tsp marjoram

Cayenne Pepper

3 Tbsp. Tomato sauce

1 tbps raw sugar

1-2 tbsp extra virgin olive oil

photo 3













Leek and Cauliflower Soup

Cauliflower Soup



This is a healthy alternative for those who are eating Low Glycemic and avoiding starchy potatoes.

3 leeks, white and light green parts sliced and cleaned

Salt to taste (I love Himalayan Pink Sea Salt)

Fresh ground pepper

1 head cauliflower, cut into chunks

Chicken broth or stock

A pinch of Cumin & Cayenne Pepper

2 T olive oil (I use my seasoned Olive Oil)

Cook cleaned leeks in olive oil, salt and pepper in a dutch oven or soup pot until they’re softened (about 4-5 minutes). Add cauliflower and stir while cooking for 2-3 minutes.  Add enough chicken broth to just cover the vegetables.  Bring to a boil and cook for 20-30 minutes or until cauliflower is completely soft.  Blend with an immersion blender (or you could use a normal blender).  Add more salt to taste and enjoy.  (Optional: you can add ½ cup coconut, almond or any type of nut milk if you want it to be a little creamier.)

Thai Coconut Shrimp Soup

thai coconut shrimp soup
juice, lime – 2 oz
shrimp – 12 medium
milk, coconut milk, reduced-fat – 1cup
scallions, green onion – 1/2 cup, chopped
mushrooms, white – 1 cup, pieces or slices
sugar snap peas – 1 cup, chopped
red bell pepper – 1 cup, sliced
sauce, chili, asian – 1 tbsp
ginger, fresh – 1 Tbsp, diced
broth, chicken, canned, low sodium -4 cup
rice, basmati, cooked – 1 cup
fish sauce – 1/4 tsp
In a large pot, bring the chicken broth, ginger, fish sauce and chili sauce to a boil. Add the rice and cook for 5 minutes. Add the coconut milk, mushrooms, pepper and peas; reduce heat and simmer gently for 2 minutes. Add the shrimp and simmer until cooked through, for about 2 to 3 minutes. Remove from heat and stir in the lime juice; ladle into bowls and top with scallions.