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Fall Butternut Squash Soup (Phase 2)

Fall Butternut Squash Soup (Phase 2)

Seed Blend: Sesame and Sunflower

The best foods for your luteal phase are rich in Zinc, Magnesium and Vitamin B6. These assist in decreasing cravings for sugar and carbohydrates which increase your inflammatory response.


  • 1/2 Cup Broth, or Water
  • 1/2 Onion Chopped
  • 2 Cloves Garlic Minced
  • 2 Carrots Chopped
  • 1 Apple, Chopped
  • 1 TBSP Grated Gingerroot
  • 1 Butternut Squash Peeled and Chopped
  • 1 Tsp. Himalayan Pink Salt
  • 1/2 Tsp. Turmeric
  • 1 TBSP Fresh Chopped Thyme
  • 1/4 Tsp. Cinnamon
  • Black Pepper to Taste
  • 4 Cups Broth
  • 1/2 Cup Almond/Light Coconut Milk
  • ½ Lemon Freshly Juiced
  • 2 TBSP Maple Syrup
  • 2 TBSP Sesame/Sunflower Seed Blend for Garnish


  1. In a soup pot, heat the ½ Cup broth (or water) on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
  2. Add carrots, apple and ginger. Cook for 5 minutes.
  3. Add butternut squash, salt, turmeric, thyme, cinnamon, and pepper. Mix well and continue to cook another 5 minutes.
  4. Pour in the 4 Cups broth and milk. Bring to a boil then reduce heat and cover. Simmer for 20 minutes until all vegetables are soft.
  5. Turn off heat and stir in fresh lemon juice and maple syrup.
  6. Using a hand blender or regular blender pureé the soup until smooth and creamy.
  7. Serve and garnish with Phase 2 Sesame/Sunflower Blend!

Pro Tip: Keep you ginger root in the freezer. This makes grating a breeze! Soup is best the next day after all the yummy fall flavors have infused.