Healthy Recipes - My Favorite Butternut Squash Fall Soup

My Favorite Butternut Squash Fall Soup


Blended soups are one of my absolute favorite things- it’s so easy to take the veggies you already have at home, or those that are in season, and whip them up in one big pot. It is also a nourishing way to consume more vegetables than the everyday salad! I’m particularly a fan of pureed soups because I love the creaminess of soups but without any of the added heavy cream! My blended soups are always vegan, gluten free, dairy free and sugar free. I thicken it with a can of beans or lentils for added fiber and to keep me full for longer! Easy to whip up a big batch when hosting friends over for dinner, or when meal prepping for the work week! Keeps well in the freezer as well when you need a quick meal ready post workout.

-Angela of WholeHealthHabits

Instagram @WholeHealthHabits


Super simple to make, nourishing, and boasts all of the flavors of fall in a bowl!


  • 3 cups butternut squash cubed
  • 1 sweet potato cubed
  • 2 cups carrots diced
  • 1 onion diced
  • 4 cloves of garlic
  • 2 large apples diced
  • 3 tbl coconut oil, olive oil, or ghee
  • 1-2 cartons of broth (veggie, chicken, your choice)
  • 1 can cannellini beans (or 1.5 cups cooked lentils) 
  • 3 sage leaves
  • 1 tbl dried parsley flakes
  • 1 tsp dried rosemary
  • salt and pepper to taste


In a large pot, melt oil of choice and saute onions and garlic on medium heat until caramelized. Add all veggies and saute to brown for about 10 mins. Add seasoning and pour broth to cover all of your vegetables and boil on medium-high heat for about 20 minutes or until all of your vegetables are cooked through. Using a regular or immersion blender, blend to desired thickness- I like my soups pureed smooth! And for added lusciousness, I serve my soups with a little drizzle of good quality extra virgin olive oil. Enjoy!

Healthy Recipes - Pumpkin Pie Chia Pudding (Autumn is here!)

Pumpkin Pie Chia Pudding

It is quite hot out this week, but that doesn’t deter me from wanting all of the flavors of fall! That means pumpkin everything but since watching Fed Up last year, I can no longer blindly consume sugar, and most pumpkin treats out there come laden with sweeteners! So this is a quick favorite of mine that will allow me to indulge in all of the fall flavors without the added junk! Chia will keep me full after morning workouts at CompleteBURN, and is a great source of fiber and protein. I sweeten this chia pudding with a few dried cherries, and treat that layer of ground flax as my “pie crust”. Mix together, soak overnight, sprinkle flax and your favorite toppings and you are good to go- for breakfast or a lighter, healthier dessert!

-Angela of WholeHealthHabits
Instagram @WholeHealthHabits

1/3 cup chia

1/3 cup almond milk

1/3 pumpkin puree

1 tsp pumpkin pie spice (or cinnamon, cloves, and nutmeg to make your own)

1/4 cup dried cherries or 2 tbl raw honey or maple syrup

1 tbl flax for sprinkling

2 tbl raw pecan pieces