Our friend and amazing personal chef, Kimi Reichenberg, was kind enough to share her delicious butternut quash recipe with us today. It is my favorite soup and works with almost any diet/dietary restrictions you might have -- it works with paleo and/or vegan diets. And if you don't have any restrictions, it's still just plain old tasty (and perfect for a chilly fall day)!


1 Medium Organic Butternut Squash Peeled and Cubed

4 Cups Organic Vegetable or Chicken Stock (preferably homemade) 

1 Small Organic Yellow Onion, roughly chopped

1 Organic Shallot, roughly chopped

6 Fresh Sage Leaves, chopped

1 TBS Ghee or Coconut Oil


Heat the ghee or coconut oil in a large soup pot. Sautéed onions, shallots and sage until onions are soft and slightly golden. 

Add squash and stock. Bring to a boil. 

Turn heat down to low. Cover & simmer until squash is fork tender (about 30 minutes). Remove from heat. When cool enough to handle, purée using a hand blender (or blend in a regular blender in batches). 

Season with salt and pepper to taste.

Kimi Reichenberg is a personal chef based in Los Angeles and cooks (any and all) specialized diets. To see her food blog, or contact her for orders, click HERE. xx!