This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SameSilkySmoothTaste #CollectiveBias.


Fall is officially here and it’s time for all things pumpkin. Today I’m sharing with you a simple and festive pumpkin soup that’s perfect to whip up on a weeknight. My mom used to make Calabaza soup for us when we were younger, and this soup brings back those memories for me. It’s creamy, spicy, and completely dairy free. So, here it is, my

Cinnamon Apple Calabaza Soup

1 tablespoon ghee
1/2 cup chopped onion
1 teaspoon garlic, minced
3 1/2 cups vegetable broth
3 cups diced butternut squash (calabaza)
2 cups apple sauce
1/2 teaspoon ground cinnamon, plus additional for garnish
3/4 teaspoon ground sage
1/4 teaspoon salt
1/2 cup Silk® Original Almondmilk
1 bag dehydrated apple chips, for garnish

Melt ghee in 3-quart saucepan over medium heat. Add onion and garlic cooking until onions are softened. Stir in broth, squash, apple sauce, cinnamon, sage and salt. Bring to a boil. Reduce to a simmer. Cover and cook until the squash is cooked, about 15 to 18 minutes. Stir the Silk® Original Almondmilk into soup. Let the soup cool a bit and then use an immersion blender until it’s smooth.  You can also use a high power blender and blend it in batches. Return the soup to the pan and simmer for another ten minutes.  Serve the soup warm or at room temperature in bowls.  Garnish each serving with apple chips and sprinkle with cinnamon.

Continue Reading


Acorn Squash and Apple Frittata recipeA couple of years ago, I had a friend drop off an acorn squash. Apparently, she bought one too many and thought I might want to tryout a new recipe. It was my first time making anything-squash and I thought chopping it up and roasting it would be the way to go. I cut the whole thing up, sprinkled half of it over a salad and kept the rest in the fridge.

Acorn Squash and Apple Frittata recipeThe next day, we were ready for breakfast and I remembered about the sweet golden chopped up squash living in our fridge ready to be eaten. I quickly threw this acorn squash and apple frittata together and have not looked back since. It’s turned out to be one of our go-to fall staples. My husband LOVES it and all of the spices and aromas warm up our home for the fall season! Win win!  This time around, we got an acorn squash just to make this frittata and I thought I’d share the recipe. Happy cooking!

Acorn Squash and Apple Frittata recipe


½ medium acorn squash

1 teaspoon of allspice

1 teaspoon of nutmeg

1 teaspoon of cloves

2 tablespoons of olive oil for roasting

1 granny smith apple cubed

1 tablespoon of chopped sage

2 tablespoon of butter

1 cup of fresh spinach

3 tablespoons of dried cranberries

3 large eggs

3 tablespoons of shredded gouda

salt to taste

Acorn Squash and Apple Frittata recipe


  1. preheat the oven to 400 degrees fahrenheit
  2. cube the acorn squash and place in a roasting pan
  3. toss the squash with some olive oil, allspice, nutmeg and cloves and a pinch of salt
  4. roast for 40- 50 minutes or until the quash is tender
  5. in a medium frittata pan (set on medium high heat) add one tablespoon of butter, the apple and the sage and sauté for five minutes to soften the apple
  6. add the rest of the butter, spinach, roasted acorn squash and cranberries and cook for another 3 minutes
  7. meanwhile turn on the broiler
  8. in a medium bowl whisk the eggs and add to the pan twirling the pan to spread the egg evenly, cook for 3 minutes and transfer the pan to the oven
  9. allow the broiler to finish cooking the top of the frittata and watch it closely for about 5 minutes
  10. add the shredded gouda to the top of the frittata and return to the oven until the cheese is brown and gooey
  11. enjoy!

Acorn Squash and Apple Frittata recipe

 //this recipe was originally posted on a short blonde’s blog for a recipe swap//

Continue Reading