Butternut Squash Soup (cooked) Submitted by Amy Jordan

Meet celebrity trainer Amy Jordan. Amy began practicing Pilates in 2006 and loves sharing her fitness passion with friends, family and clients since her first high-energy Pilates studio opened in 2008. “You are only as strong as you prepare yourself to be; emotionally, physically, and spiritually. With Pilates, you tap into energy and strength you may not even know you possess!” In 2011 Amy launched WundaBar Pilates, the revolutionary Pilates studios you can visit across the nation today.

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  • 1.5 lbs (680g) butternut squash, cubed
  • 1 yam, roughly peeled and cubed
  • 1 leek, chopped
  • 1 small onion, chopped
  • 2 shallots, chopped
  • 1 tsp garlic (optional)
  • 1 small roma tomato (optional, this gives a bright taste to soup and makes it less sweet)
  • Lightly coat all above ingredients with coconut oil and season with salt and pepper
  • Organic vegetable broth


  1. Roast all ingredients above in a glass roasting pan and cook for approx. 40 min on 400 degrees Fahrenheit (200 Celsius)
  2. Remove from oven and put into Vitamix with a box of organic vegetable broth. Set to “soup” and let it go! (Or High Speed for 5-6 minutes)
  3. Once completely blended taste and add any of the following to finish as you wish…a Tbsp of maple syrup will make it sweet, a small splash of balsamic will give an unexpected finish, more salt or lemon juice to cut down on the sweet.
  4. And remember, if you want it to be “magic green soup” return it to the blender and toss in a handful of baby spinach…your kids will be amazed!
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