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Radiantly Raw Lifestyles by Summer Sanders

Hi, my name is Summer. Thank you for visiting Radiantly Raw. It began 3 years ago as a health, fitness, and lifestyle blog that I started in order to share my raw food journey. Since then, it has morphed into so much more! Be Radiantly Raw opened up many doors and connections for me. I was able to work for my raw food hero, Matthew Kenney, start my online cleansing business, write two raw food recipe books (Alive: a guide to becoming radiantly raw is due out in mid March), start my own raw food delivery business, and help people make lifestyle changes that not only served them, but their children, and future generations. Raw, Vegan food is my passion, when you combine raw food, a conscious lifestyle, and self-awareness, what you get is a trio that can shoot you to the moon! Radiantly Raw is a hub where you can get your raw food products, inspiring books, educational services, recipes, fitness guidance, and live food connection. It is a mecca of life, love, and food. I love connecting with you, if you have any questions or comments please do not hesitate to email me
With love, light, and blessings.

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Coconut Lime Butternut Squash Soup with Crispy Ginger

Serves: Approx. 4

Colorful falling leaves, crisp air and the abundance of root vegetables make fall a favorite time of year. One way I like to celebrate the season is by making batches of soothing soups for friends and family, and butternut squash seems to please time and time again. In this particular recipe, you spike the dense butternut base with ginger, lime and a touch of curry to heat things up a bit. Enjoy!


1 medium butternut squash, peeled, seeded and cut into small chunks (Approx. 4 cups)
1/3 cup young Thai coconut meat
1 tbsp Raw and Organic Coconut Oil
1/4 cup sweet onion, chopped
1 garlic clove, smashed
1 1/2 cups fresh young Thai coconut water 
1 cup filtered water (or enough for desired consistency)
4 tbsp lime juice
1/4 tsp cayenne pepper (or to desired heat)
1 tbsp Agave Nectar
3/4 tsp ground ginger
1 1/4 tsp sea salt
1″ piece of ginger, peeled and thinly sliced and then cut into 1/4″ strips
1 handful cilantro leaves, coarsely chopped


  1. Dehydrate ginger strips at 95° for 4–6 hours until crispy
  2. In a Vita–Mix or other powerful blender, puree squash, coconut meat, coconut butter, onion, garlic and coconut water. Slowly add the filtered water until blended smooth and blended to a soup consistency.
  3. Add lime juice, cayenne, agave, ground ginger and sea salt and blend until it’s warm, but not hot.
  4. Ladle soup into warmed bowls, top with a few strips of crispy ginger and sprinkle with chopped cilantro.

About Tina:

Using a blend of holistic modalities including Health Counseling, Natural Food Meal Preparation and Nutrition Coaching, She is able to exercise her gifts and expertise to help clients develop the healthy body they dream and achieve optimum health and desired reality. Formerly the President of Urban Cuisine, Tina has been guiding her clientele to achieve their highest and best for over a decade. She has been featured on Fox News, in Cooking Light Magazine and on The Food Network’s Ultimate Recipe Showdown.Tina Leigh is an experienced leader in the fields of integrative health & nutrition and personal transformation. She experiences deep satisfaction from serving as an instrument for leading clients to total mind, body and spirit harmony. She believes with a little support and skilled guidance, all beings can manifest their ideal weight, achieve total self-confidence, restore youthfulness and vitality and release stuck energies, damaging core beliefs and binding addictions.

To learn more about Tina and Tina Leigh Integrative Health, please visit Tina Leigh Integrative Health

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