Butternut Squash Soup

Butternut squash is one of my favorite foods to eat in the wintertime, and this is a quick and simple recipe to make at home. 

I find myself constantly disappointed when ordering this at restaurants. Either they add too much, cream or butter and the flavor of the butternut squash is lost. Thats the whole point right, to taste the main ingredient?

Thats what this recipe does, using a just a few fresh ingredients, and creating a flavorful and addicting soup. Feel free to add a little ginger to the dish if you're feeling a little sick, this antibacterial addition will add a hint of spice. 



Serves 3-4 people

Ingredients: 

  • 1 large butternut squash (peeled and cut into chunks)
  • 6 thin carrots 
  • 1 small yellow onion (diced)
  • 1/2 tsp. cumin
  • 1 Tbsp. grass-fed butter or olive oil
  • 32 oz container of vegetable broth 
  • 2 cups water (if needed) 

Instructions: 

1. Melt the butter on low heat in a saucepan. Add in the onion and cumin. Cook for about 5 minutes until onion is translucent. 

2. Add in butternut squash, carrots, and vegetable broth.

3. Bring to a boil and then simmer on low heat with lid on top for about 30 minutes until vegetables are fully cooked. 

4. Blend together soup with a hand blender. If the soup needs more liquid add more water to the mixture. Season with salt and pepper according to taste. 

 



Sweet Potato Soup with Mushroom "Bacon"

This recipe is inspired by a recent visit to my local organic farmers market in upstate New York.

Farmers markets not only provide me with unlimited inspiration but also help me narrow down my choices of what to make (because of the seasonal produce). The local organic farmers market in my hometown in upstate New York is a health food haven of mine where I buy fresh produce and the best sandwiches known to man! As I was scanning over their selections, the beautifully brown sweet potatoes caught my eye. I was sold! Sweet potatoes are a favorite of mine! Then I noticed the mushrooms that are grown organically on the farm, and my recipe was complete! A creamy sweet potato soup with sautéed mushrooms to resemble the saltiness of bacon. I picked up some fresh kale as well, to have on the side. I mean who can pass on buying fresh local kale…That said I could have walked out with the entire store! Fresh food makes me so happy and gets me excited!

This is a great recipe to make a large amount of, freeze and save for a day when you don’t have time to cook. It can be challenging to come up with new recipes, and when you get home from work, that’s sometimes the last thing you want to think of. Making a good amount of soups, stews, lasagnas, or other recipes and freezing them to be eaten at another time is a great idea. You won’t have to resort to spending money on ordering take-out or fast food, and have something that you’ve made yourself ready to go! Also, when you freeze your freshly home cooked meals, you don’t sacrifice or lose any nutrients!

This soup is rich, creamy, and sweet, and the mushrooms add a nice bite and saltiness to the dish. It’s a great heartwarming meal to get you ready for fall!

Yields 6-8 generous servings

Ingredients:

Soup

  • 4 TBSP butter or olive oil
  • 3 large sweet potatoes (roasted)
  • 1 medium onion (diced)
  • 3 cloves
  • 1 TBSP cumin
  • 1 QT vegetable broth (I like to use Imagine Food’s Brand)
  • Salt and pepper to taste

Mushroom “Bacon”

  • 8 oz pack Baby Bella mushrooms (roughly diced)
  • 2 TBSP olive oil
  • Salt and pepper to taste
  1. Roast sweet potatoes.
  1. Melt butter in saucepan and add in onion. Cook until onion is translucent.
  1. Meanwhile, in another pan, begin to cook the mushrooms in olive oil and a generous amount of salt and pepper. Cook on low-medium heat for about 20 minutes, stirring consistently.
  1. Add in roasted sweet potatoes, cumin, vegetable broth, and salt and pepper in to the soup mixture.
  1. Puree the soup mixture with a hand blender. Add more water to the soup if the consistency is too thick. I usually need about a cup or two more of water.

6. Add the cloves to the soup mixture.

  1. Allow soup to cook on low heat and simmer for about 20 more minutes. Take out the cloves before serving.
  1. Serve sweet potato soup with the mushroom “bacon” mixture on top. I also served my soup with a side of massaged kale and avocado salad. Enjoy!

Autumn Squash Soup

photo 7
photo 7

This squash soup is heavenly. Creamy, buttery roasted squash blended into a magnificent soup. It’s only right to create a seasonal dish in honor of Autumn..

I threw together a soup with what items I had in my kitchen. You can make this soup with just one type of squash or two, whatever you prefer. I also added a sweet potato to the mix to thicken the soup and add more sweetness. The toasted walnuts on top add a nice crunchy texture and nutty flavor. The perfect combo!

Did you know that fruits and veggies with an orange color have certain healing properties?

They contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.

  1. Aids in eye health and reduces the risk of macular degeneration of the eye
  2. Reduces the risk of prostate cancer
  3. Lowers blood pressure
  4. Lowers LDL cholesterol (the bad cholesterol)
  5. Promotes healthy joints
  6. Promotes collagen formation
  7. Fights harmful free radicals in the body
  8. Encourages pH balance of the body
  9. Boosts immune system
  10. Builds healthier bones by working with calcium and magnesium

I roasted all of my ingredients before blending into a soup to bring out the richness and sweet flavors of the squash and sweet potato. This recipe is super simple and easy to make at home. Hope you enjoy adding this to your menu this Fall!

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Ingredients:

  • 1 medium butternut squash (roasted)
  • 1 acorn squash (roasted)
  • 1 small sweet potato (roasted)
  • 1 garlic clove
  • 16fl oz vegetable broth (or 1 bouillon with 3 cups of water)
  • 2 cups or more of water
  • 1/3 cup walnuts
  • salt and pepper to taste
  1. Preheat oven to 400’F. Roast sweet potato in aluminum foil.
  2. Cut Acorn squash in half and take the seeds out and place skin side facing up in roasting pan.
  3. Peel the skin off of the butternut squash, cut roughly into 2’in pieces, and coat with coconut oil or olive oil and salt and pepper. Add the garlic roughly chopped in to the butternut squash pan. Roast all vegetable until cooked. This should take about 30 minutes. Make sure to mix the butternut squash every 5 minutes or  so.
  4.  Heat up your vegetable broth in a soup pot, and place all your roasted vegetable in to the pot. Only use the meat from the acorn squash and remove the skin from the sweet potato.
  5. You might need to add water slowly to your soup mixture if it’s too thick. Add a cup or two of water and blend the roasted vegetables with a hand blender. If your soup needs more liquid, add more water until soup reaches the right consistency.
  6. Add salt and pepper to taste.
  7. Heat pan on medium heat and toast walnuts.
  8. Serve the squash soup with toasted walnuts on top! Enjoy!