Earth's Marinade Recipes

Butternut Squash Soup with Tilapia




1 pound frozen tilapia (replace with turkey/chicken if you do not eat fish)

1 small butternut squash

unsalted, roasted or raw pumpkin seeds

32 ounces low sodium chicken broth 

Earth’s Marinade*

4 grams unrefined coconut oil


*For every 1 pound of protein, use 1 ounce of the Earth’s marinade (about 2 tablespoons)


Butternut Squash Directions:

  1. Cut butternut squash in half lengthwise, then half again.

  2. Cross cut each piece into extra large pieces.

  3. Roast at 375ºF until tender and browned for about 40 minutes. Use paring knife to check if it is tender.

  4. Remove from oven to cool. Remove the skin from the squash while it is still warm to the touch.

  5. With 1 ounce of coconut oil and 2 ounces of Earth’s marinade, sear butternut squash on pan. Add 16 ounces of chicken broth to blender and blend ingredients until smooth. Add remaining 16 ounces of chicken broth.

  6. Roast pumpkin seeds for about 10 minutes (Note: Keep a close eye on them and do not walk away). Remove from oven after toasted.


Tilapia Sear option: 

Note: Use ¼ ounce of coconut oil. Place cold pan on scale and weigh coconut oil first before placing on heat.

  1. Heat oil on high heat (wait for oil to make sizzle sound). 

  2. Place fish presentation side down, sear for 1 to 2 minutes. 

  3. Lift tilapia after 2 minutes, color should be golden brown.

  4. Flip over, lower heat, cover with lid. (Note: Keep a close eye on them and do not walk away. You can overcook fish!)

  5. It will take another 3 minutes to fully cook.


Tilapia Broil option:

  1. Preheat broiler on high for at least 10 minutes.

  2. Cover broil pan with aluminum foil.

  3. Place fillets on broil pan and put in oven on the bottom second tier.

  4. Cook for about 5-7 minutes until golden brown. (Note: Do not flip fillets.)


Serving suggestions:

  • 10 ounces of soup with 4 ounces of cooked tilapia

  • 10 ounces of soup with 4 ounces of hand-shredded, cooked tilapia in the soup

  • 10 ounces of soup with 4 ounces of cooked tilapia, blended together

  • Add 1 ounce of pumpkin seeds per serving

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