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Butternut Squash Soup

Butternut Squash Soup

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Hi Friends!

January is always a month of soups for me. I feel like I am always craving a bowl of something hot and comforting at this time of the year.

This soup is so satisfying and healthy – it will warm you right up, I promise.

Butternut Squash Soup:


·         1 whole Butternut Squash

·         2 tablespoons Olive Oil

·         3 Cloves of Garlic

·         2 Carrots Peeled  

·         1 Medium White Onion

·         ½ Cup Unsweetened Almond Milk

·         2 Cups Vegetable Stock

·         1 tablespoon Rosemary

·         1 tablespoon Thyme

·         1 tablespoon Parsley

·         Salt and Pepper to taste




1.  Preheat your oven to 375 Degrees F.

2. Cut the squash in half - length wise and take out the stringy bits in the center with a spoon.

3. Rub 1 tablespoon of olive oil and a pinch of salt over the squash and place face-side down on a baking tray. Bake for 50 mins.

4.  While the squash is cooking – chop up onion, carrots, and garlic.

5. Place the onion and garlic in a medium-sized pot with one tablespoon of olive oil and sauté on medium-high heat.

6. When the onion is fragrant, add in the diced carrots and herbs and sauté for another 4 minutes.

7.  Add in the veggie stock and bring mixture to a boil. Once soup has come to a boil, place on low heat until the squash is ready.

8.  When the squash is cooked – scoop out the squash and place it in the soup mixture.

9.  Turn off the heat and place all ingredients in a blender with the almond milk. Blend until mixture is smooth and creamy.

10.  Place the blended mixture back in the pot and heat for a few minutes on medium-heat before serving.


I served the soup with a panzanella salad to make it a meal – using the recipe I found Here

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