Butternut Squash and Almond Soup topped with Black Mojo Sauce



Yields 6 servings                                                                    


1 1/2 lbof butternut squash chopped in 1 inch dice

1/2 cup of almonds soaked for about 30min

1 yellow onion chopped

3 tablespoons of Black Mojo(to top on soup)

1/4 cup of olive Oil

4 garlic cloves

3 tbsp. of Greek yogurt or 1/4 cup of coconut milk

1/4 cup of Parmesano Reggiano cheese

1/4 teaspoon of nutmeg

1/2 teaspoon of Kosher salt

4 cups of Chicken Stock (Kitchen basics brand) or water

Chopped Parsley to Garnish


Preheat oven to 400F

Soak almonds for with 1 cup water for 30 min

Cut Butternut Squash, in one inch cube, add olive oil and Kosher salt and roast for about 25-30 minutes. 

On a soup pot and add olive oil and sauté the onions for about 10 minutes in medium to low heat, you want them to slowly release their sugars, add the garlic and salt cook for another 5 minutes.

Add Stock or water and butternut squash, almonds the water they soaked inlet them heat through for about 6-10 minutes and let it cool for a bit before putting it in the blender. (10 minutes)

Blend until pureed then add  the Greek yogurt or coconut milk and parmesano reggiano cheese and blend again. 

Ladle soup into to bowls and add 1/2 teaspoon to top the soup and sprinkle with chopped parsley!


For all the moms looking for new ways to feed your kids veggies, here is my famous green soup that my kids love!!! It has a few simple ingredients, its very healthy it is packed with antioxidants and tons of vitamins,   and you will be surprised how yummy it is.   

Super Healthy Green Soup Topped with Black Mojo Sauce

Serves 4-6

-5 cups of water or 2 cups of water and 3 cups of chicken stock

-3 tablespoon of Black Mojo Sauce

2 cups of broccoli chopped

-4 cups of baby spinach (10oz)

-1 cup of water cress

-4 oz of cream cheese/ or 2 oz heavy cream

-1/2 cup of grated parmesan cheese

-salt to taste 

-1 teaspoon of agave (optional) if watercress is too bitter

-1 medium potato medium diced 1/4 inch thick

-1 medium onion small diced (or leek)

-1 clove of garlic




Boil the potatoes, onions and garlic until fork tender for about 15-20 minutes turn heat to low and add broccoli, spinach,  and water cress.  Blend soup in a blender or food processor add cream cheese, Parmesan cheese, agave,  salt.  Serve with 2 spoonful's of white rice, or quinoa.    For grown ups with a dollop of sour cream or bacon bits