Butternut Squash Soup Recipe

This is my favorite soup to have in the fall! I have added some optional suggestions so you can make it your own and add only your favorite spices your own and add only your favorite spices.

2 large butternut squash, peeled, cut into 1 inch cubes
1 small yellow onion chopped
1 tbsp olive oil or organic butter
1 garlic clove
2 apples, peeled, cored, cubed (or 1 apple and 1 pear)
1 cup coconut milk (preferably from milk carton, not a can)
2 cups organic chicken broth
1/8 tsp cinnamon
1/8 tsp nutmeg
Celtic sea salt to taste
Coarse Pepper to taste
Stevia (a few drops to taste)

Optional variations on spices:
1 tsp Cumin
2 dashes Curry powder
1 dash cardamom
2 dashes ginger

Optional toppings:
1/4 cup slivered almonds, toasted
1/4 cup coconut shredded, toasted
(Toast the almonds and coconut in 400 degree oven for 8 minutes)
1 tsp chopped cilantro

Boil squash in water and tsp sea salt until softened. Strain and set aside. In large pot, saut oil, garlic, onions, apples/pears until softened. Add squash and mash all together. Add chicken broth and heat on low until warmed. (heat is too high when soup bubbles and splashes).

Cool slightly. Put in a food processor or blender and blend until smooth. Return to pot and heat again. Add coconut milk, spices and stir together until warmed. Add more broth or coconut milk to get to desired consistency. The more you add, the thinner the broth. Cook for a few minutes longer after taste testing for spices. Add more spices as you see fit!! Be creative! Serve warm with desired toppings.

Dr. Jennah’s Chicken Soup Recipe

1 medium Onion
Bunch of whole carrots (peeled & chopped)
Bunch of Celery (chopped)
1 clove garlic
1 bay leaf
Italian seasonings
Celtic Sea Salt (2-3 tsp or to taste)
Black pepper (1 tsp or to taste)
1 package spinach
1/2 gallon filtered water
2 lbs Chicken thighs & legs (bone-in with skin)

Optional: 1 package cooked Quinoa

In a large stock pot add chicken, onion, celery, garlic, bay leaf and enough filtered water to cover the meat and vegetables. Add salt, pepper and italian seasonings. Cook on medium until the chicken begins to fall off bone easily and carrots are fork tender (about 45-60 min). Turn off heat. Remove chicken from pot and de-bone using a fork and knife. Cut up chicken into pieces or shred. Discard the bones and skin and add the chicken pieces back to pot. Add the entire bag of spinach to pot and wait until wilts (about 2-4 min). Taste-test the seasonings and adjust as necessary.

Optional: Add a full package of cooked quinoa to the soup after it has finished cooking.

Chicken Mulligatawny Soup

Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly limitless versions, but most have curry and a bit of chicken. We’ve added tart Granny Smith apples, plenty of spice and a touch of coconut milk.

12 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 1 hour


6 chicken breasts and thighs (bone-in and with skin, washed)
1 large yellow onion, diced
4 large carrots, peeled and sliced thin
1 green bell pepper
1 red bell pepper
3 cloves garlic, minced
3 Granny Smith apples, cored & diced (with peel intact)
2 sweet potatoes (cubed)
1 1/2 teaspoons hot Madras curry powder, (see Tip)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons freshly ground ginger
2 fresh lemons (juiced)
½ to1tsp teaspoon salt (or to taste)
¼- ½ teaspoon freshly ground pepper (or to taste)
Finely diced jalapeno peppers (add 1 tsp or more to taste-add more for increased spiciness) (optional)
1/3 cup Organic shredded coconut or flakes (no sugar added)
¼ cup fresh cilantro (leaves only-discard the stems)


1.Put chicken in large stock pot with spring or filtered water (enough to cover chicken. Bring to a boil, reduce hit, simmer and cook 10-15 minutes
2.Add onion, carrots, garlic, bell peppers, spices (except cilantro). Cook 10 min. Add in just enough water to cover the vegetables.
3.Add apples and sweet potatoes to the pot. Add more water if necessary, keeing in mind that once you remove the bones from the chicken, the pot will be less full.
4.Simmer until sweet potatoes are softened, but not mushy.
5.Check to see if chicken is cooked (about 30-40 min). The chicken should be white/cooked through, and will easily fall off bone. Remove chicken from pot, debone and de-skin the chicken on a plate. Shred the chicken with a fork while removiing it from the bone. Return chicken to the pot. Discard the bones and skin.

  1. Add in fresh cilantro and coconut flakes.
  2. Squeeze lemons into pot.
  3. Adjust salt, pepper and other spices as needed.
  4. Optional: add in jalapeno peppers while adding in the other vegetables

Tips: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder soup.

Stuffed Pepper Soup

Gluten free
Dairy free

Makes 5 Servings

1 lb ground beef, turkey or chicken
2 Tbsp olive oil, divided
1⁄4 tsp salt
1⁄4 tsp black pepper
1⁄2 cup yellow onion diced, 3⁄4 cup diced red bell pepper 3⁄4 cup diced green bell pepper
2 cloves garlic, minced
8oz canned petite diced tomatoes
12oz tomato sauce (Raos or other low sugar option)
32 oz beef broth
2 1⁄2 Tbsp chopped fresh parsley
1⁄2 tsp basil
1⁄4 tsp oregano
12oz riced cauliflower, steamed

1. In a large pot, heat 1 tbsp olive oil over medium heat, once hot add beef, turkey or chicken to the pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Set aside.
2. Heat remaining 1 tbsp olive oil in a pot, then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
3. Pour in diced tomatoes, tomato sauce, riced cauliflower, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
4. Serve warm topped with optional cheese and/or sour cream, and garnish with fresh parsley.

Roasted Cauliflower Soup (gluten and dairy free)

● 1 head cauliflower chopped into florets
● 1 tablespoon minced garlic
● 3 tablespoons extra virgin olive oil or avocado oil, divided
● 1 carrot peeled and diced
● 1 stalk celery diced
● 1 small yellow onion diced
● 1 teaspoon smoked paprika
● 1 teaspoon hot smoked paprika optional
● 4 cups vegetable broth
● 1 can coconut milk (optional, use almond milk instead if sensitive to the taste of coconut milk)
● 2 tablespoons nutritional yeast
● For garnish:
● handful chopped parsley and thyme for garnish

1. Preheat the oven to 400 degrees
2. Toss the cauliflower florets with 2 tablespoons olive oil, salt and pepper to taste. Spread the cauliflower in a single layer on a baking sheet.
3. Roast the cauliflower for 30 minutes.
4. Heat remaining olive oil in a large pot over medium-high heat. Add onions and garlic. Cook for a few minutes, until translucent.
5. Add carrots and celery. Cook for a few minutes. Add paprika and salt.
6. Add vegetable broth and bring to a boil.
7. Add roasted cauliflower to the pot.
8. Bring to a boil, reduce heat and simmer for 10-15 minutes.
9. Remove from heat and puree until smooth with an immersion blender.
10. Add coconut milk (or other nut milk) and nutritional yeast. Bring to a boil, reduce heat and simmer for 2-3 minutes. Garnish with parsley and thyme. Enjoy!