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Welcome to Spark Yoga in Arlington and Fairfax-Mosaic, Virginia! Maintain healthy body and mind through aerial yoga, barre, Pilates, yoga, and yoga + weights. Spark Yoga is committed to green living and clean air.

Straight from Erin Nichole's Kitchen.

Blog

Straight from Erin Nichole's Kitchen.

Susan Park

Roasted Butternut & Coconut Soup

                      with Cinnamon Thyme Roasted Cauliflower and Pumpkin Seeds

This is a three-in-one set of recipes that are sure to please in their present combination, or completely separate. The pumpkin seed recipe yields a hefty amount, which means you can grab-n-go for snacks or add them to other salads and soups. Store your leftovers in an airtight container for maximum crunch factor. The cauliflower is a go-to favorite of mine, and it serves as a worthy side dish companion on any plate. The soup is incredibly creamy and velvety; it’s a crowd-pleaser on its own.

The best part of this meal is its simplicity, both in ingredients and preparation. The seeds can be prepared whenever, so I did those a couple of days prior to making the soup. I’d been gradually munching on them ever since. The roasting was easy and I managed to run to the store in the meantime, which meant all I had left to do was blend the soup! This is a great recipe to show off your culinary aptitude to friends, without actually having to try too hard. Let great ingredients speak for themselves!

Always strive to buy organic and local. Your mind, body, and local farmers will thank you.

Roasted Butternut & Coconut Soup ingredients:

  • 1 butternut squash
  • 1 can full fat coconut milk
  • 1 cup boiling water
  • 1 sprig fresh rosemary, plus additional for serving
  • several strands of thyme, plus additional for serving
  • 1/2 – 1 inch fresh ginger, peeled and grated
  • 2 tbsp apple cider vinegar
  • sea salt and freshly ground black pepper, to taste 

 Cinnamon Thyme Roasted Cauliflower ingredients:

  • 1 head cauliflower
  • 2 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1 tsp dried thyme
  • 1 tsp garam masala
  • sea salt and freshly ground black pepper, to taste 

 Cinnamon Thyme Roasted Pumpkin Seed ingredients:

  • 3 tbsp date puree (may use maple syrup)
  • 1 1/4 cup raw, organic pumpkin seeds*
  • 1/4 cup chopped, fresh thyme
  • 1/4 tsp vanilla extract (be sure to find gluten-free if you have a sensitivity)
  • 1/8 tsp fine ground sea salt
  • 1/4 tsp ground cinnamon
  • a healthy sprinkling of freshly ground black pepper

* The day before (or morning of) preparing this meal, soak the pumpkin seeds in filtered water for 7 or more hours. So, overnight or while at work is best. Soaking seeds helps the body maximize nutrient absorption while easing digestion. To learn the full range of benefits click here.

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Preheat the oven to 350 F

Start by preparing the seeds. Mix all ingredients together in a bowl. Make sure you’re little seeds are fully and evenly dressed. Pour the contents in a very thin layer onto a parchment lined baking sheet. Bake for 25-40 minutes. Watch carefully as they will burn easily! When done, remove from oven and set aside to cool completely before moving.

Meanwhile,

Prepare the cauliflower by cutting into small florets and discard the stem. Mix all ingredients together in a bowl.

Cut the butternut squash in half and de-seed (a grapefruit spoon is helpful here if you have one!). Feel free to save the seeds for roasting at a later time. Set the halves, cut side down, onto a baking sheet. No oil needed.

Increase the oven heat to 400°F when seeds have been removed.

Bake both the cauliflower and the squash for 30-45 minutes depending on the size of your produce and the hotspots. Look for lightly browned, bubbly exterior skin on the squash to determine when it’s done. When the cauliflower is browned and crispy it’s ready to come out as well, set aside along with the seeds. Allow the squash to cool before attempting to peel it.

To prepare the soup, add all ingredients to a high-powered blender or food processor (an immersion blender may work too), and blend or whip furiously until blended into a velvety texture. If the soup is no longer warm, you may want to heat in a small pot on the stove at this point.

Spoon soup servings into a pretty bowl, top with cauliflower and seeds to your belly’s content. Sprinkle reserved thyme and rosemary for added taste and color. Enjoy!

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 Recipe inspiration from colder weather, meals made simple with blenders, a love of coconut, and the bloggers of Green Kitchen Stories and Yum Universe.

 

-Erin Nichole