Mindful Monday – 12th November


Beauty reaches all the way to the soul



Photo from Devon Retreat by Dr Deborah Quinn


Warming Autumn Soups

Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!

You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.


Butternut Squash Turmeric Soup

From Garden in the Kitchen


Organic Ingredients
  • 1 lg butternut squash
  • 6 cups water or vegetable broth
  • 1 tbsp vegetable base (if using water for liquid)
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 small turmeric knob, washed and brushed
  • 4 cloves garlic,
  • 1 small white onion
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg* optional
  1. Peel the butternut squash and cut into chunks

  2. In a large pot add all the ingredients. Cook for 20 minutes or until the butternut squash is fork tender.

  3. When done transfer the solids into a blender cup and only about 3/4 to 1 cup of broth to start. Blend until smooth. If needed add more of the broth. Reserve the remaining broth for another recipe (like rice, stews and soup!)

  4. Serve butternut squash turmeric soup hot with crunchy topping such as nuts and granola

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