By Virginie Degryse

Butternut Squash-Apple SoupButternut Squash-Apple Soup
Time: 1 h
Serves: 6

Coming fall these are my favorite flavors… I think that the apples bring a sweetness to the soup that makes it delicious! Sprinkle some seeds, some

crispy quinoa, chopped apples to make it more fancy!


  • 1 large butternut squash, peeled, cut, seeds removed and chopped
  • 2 small apples, cored and chopped
  • 1 onion, peeled and chopped
  • 2-3 tsp of olive oil
  • 2 tsp of turmeric
  • 1 tsp of ginger
  • 1/2 tsp of chili powder
  • 4-5 cups of stock
  • Salt and pepper


Preheat the oven at 400F.

Place all the veggies, peeled and chopped on a baking sheet and the chopped apples as well. Drizzle the olive oil, turmeric, ginger, chili powder, some salt and pepper. Toss it all together until all the veggies are nicely coated.

Cook in the oven for 35-40 minutes, until the squash is soft.

Place in a blender, add the stock and blend on high speed until smooth.

Pour into bowls and sprinkle some seeds or crispy quinoa and enjoy!

Turkey Shepherd PieTurkey Shepherd Pie

Time: 45 mn
Serves: 6

The thing I love about shepherd pie is that there are so many ways to go… You can mix the veggies, use different meats, make it vegetarian, go with
regular or sweet potatoes or a combo…. Experiment a little with your cravings and see where it takes yo, you might be surprised!


  • 1 lb of ground turkey (I used dark meat)
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1/2 cup of chicken stock
  • 2 tbsp of tomato paste
  • 1 1/2 cup of frozen peas, thawed
  • 2 russet potatoes, peeled and chopped
  • 1 cauliflower head, washed and cut into florets
  • 2-3 tbsp of olive oil
  • Salt and pepper


Preheat the oven at 350F.

Sauté the carrot and celery with the olive for a couple of minutes. Add the turkey some salt and pepper. When he meat starts to brown, add the stock so it doe snot dry out. Cook from few more minutes and add the tomato pasted and the peas and and make it is all nice combined. Taste and adjust seasoning.

Meanwhile place in a large pot the potatoes and cauliflower covered with water.Bring to boil for 15-20 minutes unify so nought that it will break when you pick with a fork. Keep 1/2 cup of cooking liquid and drain the rest. Using a potato masher, mash it all tougher adding olive oil, salt and pepper and some of the cooking liquid ( you may not need the whole thing) until you get a smooth consistency.

Transfer the meat-veggies mix into a deep baking dish and layer the mash cauliflower-potatoes on top.

Either refrigerate until dinner or place in the oven for 20 minutes and enjoy!!