a picture speaks 1000 words

It started like this.

And it ended like this.

Say hello to my friend Roasted Red Pepper and Butternut Squash Soup.

No need for any unnecessary words in this post. I’m letting the pictures do ALL the talking. Like all of it.


  • 1/2 a medium butternut squash, roasted
  • 1 medium red pepper, roasted
  • 1/2 C – 3/4 C coconut milk
  • 1 T Black Peppercorns, ground
  • Sea salt & Pepper to taste


  1. Preheat oven to 450F.
  2. Slice squash lengthwise, place cut side down in a baking dish & roast for 1 hour (or until tender).
  3. Meanwhile, slice red pepper in half, remove the seeds and place in the oven for 15-20 minutes. Then chop in to medium sized pieces.
  4. Once squash is finished roasting, remove from the oven and allow to cool.
  5. Once cooled, remove the skin of 1 half of the squash and cut into cubes.
  6. Add cubed squash, red pepper and half of the coconut milk to the blender.
  7. Blend until smooth, adding the remainder of the coconut milk until desired consistency is reached.
  8. Transfer soup into a pot, and heat over medium heat until warm enough to serve.
  9. Garnish with bacon and black peppercorns.
  10. Serve! And enjoy!

Obviously we did.


soup for the soul!

Soup, soupity, soup, soup! I was in the mood for some soup on this chilly fall evening. My eyes certainly aren’t thanking me- i have a certain love/hate relationship with onions; however, my inner foodie certainly is happy. Happy as can be.

I just made this tonight, but it was so gosh darn tasty that I HAD to share with you ASAP! It’s simple to make, only requiring a few ingredients!


  • 1 T fat (I used coconut cream)
  • 2 large onions (I used a mix of yellow & red onions), thinly sliced
  • 2 C chicken broth
  • 1 t thyme, dried
  • couple bay leaves
  • sea salt & pepper, to taste
  • 1/2 head of cauliflower, boiled & mashed
  • 1/2 C shredded cheddar (Yahhh, I know.. not 100% paleo)
  • 1 egg


  1. In a pot, over medium heat, melt fat.
  2. Add chopped onions, thyme, bay leaves. Place lid on the pot, leaving it slightly ajar.
  3. Cook the onions, checking them every 10 minutes or so, until they reduce in size approximately 50%. If they begin to brown, turn down the heat.
  4. Once the onions are a milky brown colour, add in the chicken broth and simmer on low.
  5. Meanwhile, preheat the oven to 400F.
  6. Boil the cauliflower in a pot over the stove. Once easily pierced with a fork, strain and mash.
  7. With the cauliflower, add the cheese and eggs. Mix ingredients together.
  8. Remove soup base (onions + chicken broth) from heat and laddle into three oven safe dishes.
  9. Spoon the cauliflower mix over each bowl of soup and place in the oven.
  10. Bake for approximately 15 minutes (until cheese is bubbly).
  11. Place oven on broil, and broil soup for 1-3 minutes.
  12. Serve; but be careful! These babies are HOT! CHAUD!