Honeynut Squash Soup

The Honeynut Squash is a mini version of the butternut squash. I first discovered it at Trader Joe’s and then at the local Farmer’s Market. They are easier to slice and peel compared to  butternut squash.  I have been using a lot of squash this fall. It is so nice to cook in season!

I saw a version of the Squash soup recipe on Little Bites of Joy’s Blog. I was inspired to try it with the Honeynut Squash. You can substitute butternut squash or acorn squash.

Honeynut Squash Soup

1  yellow onion, chopped

1 tablespoon coconut oil

3 Honeynut squash, cubed (or about 5-6 cups)

1 can full fat coconut milk 

Chicken or Vegetable Broth

Sea salt and pepper, to taste


Saute the chopped onion in coconut oil until soft. Add the cubed squash and cover with broth.  Bring to boil and lower hit to simmer for 25 minutes until the squash is soft. Add 1 can coconut milk and blend with an immersion blender. Add salt and pepper to taste.

A special treat: Topped with crumbled cooked Niman Ranch Maple Bacon.





Plant your lettuce and make a salad!

People say organic is expensive, you can buy a packet of seeds and grow heads of lettuce!

I invited myself over to Rosanne Monroe’s Organic garden on Sunday because I wanted to be inspired! I love creative passionate people and Rosanne is one of them. She loves to garden, grow her own food and make delicious meals from it. You never leave her home empty handed.

Eating organic healthy food is so important and to love the process is even better.

Fit and Fabulous…Aging Optional!

Here is a short video of Rosanne in her garden…the birds singing in the background and the church bells ringing are the perfect background sounds!

“I put the seeds in the ground and ten days later MIRACLES HAPPEN.” Rosanne Monroe

If you are inspired to plant please share and post your comments.

(Special thanks to RED our camera guy!)

Thank you!



PS. Grow your lettuce, make a salad, eat a salad and take your vitamins🙂