Roasted Butternut Squash Soup

I always struggle with what to write at the beginning these posts; this one is no different. I’m going to go off topic a little here and share with you a quick story. In early December last year, I went on a last minute vacation to Europe. Literally, I booked my flight and within less than two weeks I was landing in Lisbon, Portugal. I had booked the trip right in the middle of one of my school’s biggest classes and I had a final exam and assignment due the day after I returned from my trip. I promised myself I would complete the assignment and make all my study notes before my departure, which I did, and that I would study while travelling, which I did not. YOLO. Upon returning to Toronto, my anxiety and stress was at an all time high, and reasonably so. I remember calling up my sister and telling her that maybe Holistic Nutrition isn’t for me. Maybe I should drop out. As any good sister would do, she called me crazy and told me, “Get your s*** together!”, and I did. I wrote the test, submitted the assignment and did just fine on both. Even so, for some reason I was still having doubts about my life’s calling and my abilities to succeed, but the next few weeks to follow were sure to change this apprehensive mindset.

After a week being back in Toronto, it was like the universe was guiding me and shutting down any self-doubt I had been having. The events that occurred, the chance opportunities that arose, the unsuspected connections and conversations I was having all pointed me to what had led me to applying for this program in the first place two years ago. I was on the phone with my sister again when she amusingly questioned me, “Still thinking of dropping out?” I laughed and answered confidently, “Absolutely not.”

Moral of the story here: The universe always has your back. Also, don’t travel in the middle of exams.


  • 2 cups butternut squash, cubed
  • 2 carrots, chopped
  • 2 tbsp olive oil
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1 can white kidney beans
  • 1 box vegetable stock, preferably no salt added
  • 2 tbsp sesame seeds
  • 1 tbsp turmeric
  • 1 tsp ginger
  • 1 tsp red chilli pepper flakes
  • 1/2 tsp pink Himalayan sea salt
  • fresh ground black pepper


  1. In a single layer on a baking sheet mix together the squash and carrots, tossing with olive oil, salt and pepper.
  2. Bake in the over for 35 minutes until soft.
  3. In a large stock pot, sauté the onion, garlic and sesame seeds with olive oil for about 3 minutes. Add the squash and carrots. Mixing together well, add the turmeric, ginger and red pepper chilli flakes. Sauté for another 2 minutes.
  4. Next, add the beans and vegetable stock and bring to a boil. Simmer for 15 minutes.
  5. Remove the pot from the heat and allow to cool down a bit before blending.
  6. Using a blender (I used this immersion blender), blend the ingredients in the pot until it is a smooth and creamy consistency. Add sea salt and pepper to taste.
  7. Serve and enjoy!

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