Eating seasonal foods as close as possible to their natural state is one of the best ways to support our internal health as the external environment evolves, and autumn-harvest squashes are a perfect addition to any Fall Feast.

Like all members of the gourd family (which includes pumpkin, melon, and cucumber), butternut squash is technically a fruit because it contains seeds. Butternut squash has a similar nutritional profile to pumpkin, being a rich source of dietary fiber, antioxidants and phytonutrients like vitamin A, B6 and C, supporting a healthy heart and strong immune system. 

A Butternut Squash Bisque, like this recipe featured in The 21-Day Superstar Cleanse is warm, grounding and oh so satisfying. 

Let us know your questions or experience in the comments below and post your pics with #21DSC.



1 Butternut Squash (peeled and cubed)

1 Onion (chopped)

2 cups Pure Water or Vegetable Broth

½ cup Celery (finely chopped)

2 tbsp Coconut Oil (raw, unrefined)

Pinch of Pink Himalayan or Celtic Sea Salt

Pinch of Black Pepper (from ground peppercorns)

or 1-2 drops Black Pepper Essential Oil (certified pure therapeutic grade)

Pinch of Allspice (ground)

1 sprig fresh Thyme, Rosemary, and Sage (optional)

1 cup Coconut Milk (or Almond, Rice, or Soy)



1. Sauté the onion, celery, thyme, rosemary, and sage in the olive oil with salt and pepper for about 5 minutes or until the herbs are tender.

2. Add the butternut squash and broth to the pan. Simmer the mixture on medium-low heat for 20 minutes, until squash is tender.

3. Pour the mixture into your Vitamix or other blender, add the coconut milk, and puree the soup until completely smooth.

4. Serve garnished with a sprig of sage and flax crackers.