1 medium butternut squash
½ cauliflower head
2 tbsp olive oil
1 large onion chopped
1 tbsp minced ginger
1 tsp minced garlic
1 tsp dried Peachy herbs
1 medium red pepper, diced
1 15 oz can coconut milk
2 tbsp creamy peanut butter
1 tbsp apricot or peach jam
salt and pepper to taste
1-2 cups water, as needed
Fresh organic baby spinach
(Optional vegetables: organic edamame, sweet peas)
Cut butternut squash in half, remove seeds.
With the cauliflower, cook squash in a deep pot with a little water, about ¼ cup,
for 15-20 minutes, (or more if squash is larger), covered on medium low heat.
Spoon squash meat off the skin, mash cooked squash and cauliflower in a large bowl, set aside.
In a large soup pot, heat oil, add onions, garlic and ginger.
Sauté for 2-3 minutes.
Add squash, cauliflower and coconut milk.
Using an immersion blender, puree pumpkin into milk mixture. (Less pureeing if you prefer a
Add herbs, peanut butter and jam.
Add water for desired thin or thickness.
Add red peppers
Let simmer on low heat with lid on for 8-12 minutes.
Add spinach, (or other leafy vegetables, as desired) reserving a handful of spinach for garnish.
Season with salt and pepper.
Serve topped with fresh baby spinach.
Nutrition Information per 10 oz bowl:
139 calories, 5.1 grams Protein, 16.8 grams Carbohydrates, 2.6 grams Fiber,
7 grams Fat, 0 Cholesterol
Butternut Squash is low in fat, high in fiber making it a heart-friendly “fruit”. Contains significant
amounts of Vit B6, potassium and folate. Due to its great amounts of carotenoids and beta
carotene it is also considered an anti-inflammatory food (may reduce risk for inflammation
disorders like rheumatoid arthritis and asthma).