I just returned home from leading my first Wellness retreat out on the Oregon coast and it was so much fun! Together with my friend and co-facilitator, Dr. Louise Rose, we taught our retreaters all kinds of cool stuff from TRE™ and reflexology with essential oils to how to reduce chronic inflammation in your body and in your mind (aka "stinkin' thinkin"). There were foot baths and sauna time and journaling exercises and lots more, and it was all pretty wonderful but one of the things we loved the most was feeding everyone. Louse and I have a long history of geeking out over preparing delicious food with healthy ingredients and sharing inspirations and recipes so cooking for our retreat was a no-brainer. This is a butternut squash soup that Louise threw together from things she had in her kitchen pantry and I made her dictate it to me on the car ride back to Portland. I just finished making it for my family in Seattle and it was a big hit here as well. With all the turmeric and fresh ginger it's anti-inflammatory, plus it's a snap to make and the color is divine - perfect for autumn.