Posts Tagged Soup

Butternut Squash Soup

Butternut Squash Soup

It is cold today.  Very cold.  On cold days like this, the only solution is a hot bowl of soup, a warm blanket, and a good book.  The kids and I plan to cuddle up and spend the evening reading and eating yummy soup.

We love this butternut squash soup, and I hope you do too.  Sometimes I add a little extra organic chicken/vegetable Bullion to add more flavor… and sometimes I just enjoy the yummy flavor of this fantastic soup.



Butternut Squash Soup
from Cafe Zupas


3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
olive oil
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup organic heavy cream or soy creamer
1 tbsp fresh thyme


Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves.  Place cut side down on a cookie sheet.  Bake at 375 degrees uncovered for 1 hour.


Remove Skin from squash, and peel garlic.


In a large pot, saute/sweat shallots in 1 tbsp olive oil over medium, medium low heat until soft.

Add squash, garlic, thyme, and chicken stock/vegetable stock to pot.  Stir then blend in batches in a blender and place blended soup in a new clean pot.  Salt and pepper to taste, add heavy cream and warm soup through.

Chip Soup – Pumpkin Black Bean Style

Chip Soup – Pumpkin Black Bean Style

My kids are food dippers –  carrots and ranch, apples and peanut butter, potatoes and ketchup – I could keep going.  In a nutshell, if the food can be dipped, my kids are going to dip it.

A couple months ago, it occurred to me that I should be a little more grateful for their desire to dip… and I should be using it to my advantage.  “Chip Soup Night” was instantly implemented and now our family consumes healthy soups packed with vegetables on a weekly basis – and the best part is the complaints disappear once the tortilla chips appear.  Magic.
Chip Soup – Pumpkin Black Bean Style

3 (15 ounce) cans of black beans, rinsed and drained
1 (16 ounce) can of diced tomatoes
1/4 cup olive oil/earth balance
1 1/4 cup chopped onions
4 cloves of garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth
1 (15 oz. can) canned pumpkin
3 tablespoons apple juice

Saute onion, garlic, and olive oil until onions are translucent. Add salt, black pepper, vegetable broth, black beans, apple juice, and diced tomatoes. Cook until warm. Carefully transfer to your vitamix (or high power blender) in small batch and blend until smooth.  Be sure to hold the lid down secure and avoid touching the hot soup. 

Serve with tortilla chips, salad, and a smile.  Pumpkin Black Bean Soup is by far our favorite.  Sweet, flavorful, and perfect for any fall evening.  Your going to love it.


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