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Celene Cuisine 2 years ago

#CeleneCuisine: Roasted Delicata Squash & Cauliflower Soup & Citrus Watercress Salad

Celene Gee is back in the kitchen with an all-new #CeleneCuisine

Read & try the recipe for her Roasted Delicata & Acorn Squash-Cauliflower Soup paired with Citrus Watercress Salad. 

This time of year I start to crave more filling + hearty-like foods that still contain all the health + beauty-boosting benefits of our summer salads, super smoothies and heart-healthy fats. I love to make my favorite meals and snacks on repeat, and about 3 times I year I like to change it up, or rather my tastebuds shift ever-so-slightly and I want a new crunch, bite, texture or flavor.

A great meal is all about balance, so when the fall hits and flavors like cinnamon, cumin, curry and turmeric become more dominant, I still like to balance with the lightness of greens or citrus.

Roasted Delicata & Acorn Squash-Cauliflower Soup

What You'll Need:

*Makes 6 servings
*(Organic ingredients as desired)

  • 2 - 3 medium size delicata and/or acorn squash
  • Olive Oil
  • Fresh herbs like rosemary + rhyme
  • 1 head of cauliflower
  • 2 cloves of garlic
  • Chopped white or red onion
  • Black pepper
  • Vegetable or chicken broth


Step One: slice squash about 3/4 quarts thick, and remove seeds.

Step Two: lay flat on an oiled tray and add 2 tablespoons of olive oil, fresh pressed garlic or garlic powder, freshly grated black pepper.

Step Three: add some chopped rosemary.

Step Four: roast in oven for 20 min at 375 degrees until soft to touch with a fork (time depending on your oven).

Step Five: remove and let cool.

Step Six: once cooled, remove skin from squash.

Step Seven: chop cauliflower and add to hot saute pan with olive oil and chopped onion and garlic.

Step Eight: let sauté for a few minutes and then add vegetable stock and let it cook down until cauliflower is soft.

Step Nine: let cool once cooked.

Step Ten: combine cauliflower and squash into blender or food processor (a blender will make the soup creamier and smooth, a food processor will give it a bit more texture and refined chunkiness).

Step Eleven: add more vegetable stock as needed.

Step Twelve: pour into pot and let simmer, season to taste.

Step Thirteen: serve and top with roasted pine nuts and a few pieces of watercress or arugula.

Citrus Watercress Salad

What You'll Need: 

*Serves 4

  • Watercress
  • 1 - 2 peeled orange slices
  • Roasted pine nuts
  • Olive oil
  • Honey
  • Pepper
  • Lime


Step One: using a flat, wide serving dish, layer and spread about 4 handfuls of watercress.

Step Two: add peeled slices of orange.

Step Three: lightly drizzle with olive oil and honey.

Step Four: add fresh black pepper.

Step Five: sprinkle pine nuts.

Step Six: add a squeeze of lime to taste.


I love the warmth in colors, foods and textures in the change of season. Fall means getting cozy, cooking & enjoying together.”


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