Happy Autumn!


Roasted Butternut Squash and Green Chili Bisque

Prep time 50 minutes, cooking time 15 minutes


*1 Small or Medium Butternut Squash

* 1/3 cup of green chiles

* 1 small vidalia onion

* 2 carrots

* 1 celery stalk

* 2 garlic cloves

* 1-2 cups vegetable broth

* olive oil

* 1 tsp. oregano

*salt & pepper (to taste)

* 1 bay leaf


Cut a butternut squash in half, scoop out the guts, and then place it face down on a cookie sheet lined with parchment paper. Poke holes in the top with a fork. Bake for 35-40 minutes at 400. This method gives the squash a much more rich, roasted flavor rather than steaming it by keeping the cut sides up, covered in tin foil. 🙂

When the squash is nearly ready, sautee onion, garlic, celery and carrots in a pan with a splash or two of vegetable broth. I added a tiny bit of olive oil as well. You can use coconut oil or butter instead since they are better oils to use over high heat. I like the flavor of olive oil, and usually add it after I’ve “water-sauteed” and turn the heat down. I added the green chilis along with the bay leaf, oregano, and about a tbsp of olive oil after the veggies were mostly cooked through and onions were translucent. Let simmer in veggie broth while you scoop the squash flesh away from the skin.

If you have an immersion blender, just add the squash to the soup mix and 1 cup veggie broth and blend. If you don’t  (like me), run the squash with a little veggie broth in the blender and then add to the mix. Season with salt and pepper to taste. Let simmer an extra 5 minutes or much longer for extra flavor.


Man. Can I just say how important it is to nourish your soul when you nourish your body? I was reminded of this as I was eating this soup tonight with the windows open and autumn’s cool evening breeze slinking in through the screens. As mothers, we spend so much time nurturing others. I think fall/winter are perfect seasons to go within and see what we can simplify in our lives so that we have time to nurture and nourish ourselves.

So here’s my recipe for making space in your life so that you can:

1 cup of NO. As in, saying no to others when it’s at the sake of your soul.

2 cups of letting go of guilt about letting others down when you say no

1/2 cup warmth–a bath, a cup of coffee or tea, a bowl of comforting soup

1/2 cup light–either candle, fire, or the golden hour before the sun sets

1/4 a cup silence–or a dash, whatever you can get

Stir with deep breaths. Season with a song you hum while you work. Garnish with a smile.



With Love & Happy Fall Y’all,




5 thoughts on “Happy Autumn!

  1. Your soup looks Amazing but I like your second recipe even more! I always feel at peace when I am over here at your blog Keri, like it somehow creeps right off the page into my heart. A fresh breathe of air, exactly what I needed today!

    Oh, and that last photo is simply adorable!!

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