Another Butternut Squash Soup Recipe

I love butternut squash soup! I love any butternut squash, actually. But the best way to eat it is definitely in soup.

Last year, we posted a recipe from Jamie Oliver. And while that sage-infused oil soup was amazing, and definitely a go-to recipe for me, I definitely have to change it up a little bit. Eating as much butternut squash soup as I do makes me need to experiment with different flavors and interesting ingredients. This is actually the first butternut squash soup recipe I have ever made, and it was years ago when I was still in high school. Continue reading

Meatless Monday: Black Bean Soup with Crispy Tortillas

Happy Monday! Today we’d like to share with you a hearty and healthy soup that serves as a main course. It’s a great meal for Meatless Monday!

This black bean soup comes together so quickly and easily. Sure, you have to fry up the tortillas, but you can always skip that step and use store-bought tortilla chips, especially if you don’t have a package of corn tortillas in your fridge that you can’t remember when it was purchased…

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Vegetable Soup

What do you do with all the leftover veggies lying around your fridge? Well, we know one option is to make a pot pie out of them. Or you can always roast them. But it’s cold out, so soup is another option. If you also have some dried beans (or a can) lying around, you can have a healthful lunch or a wonderful side with dinner (or add a crostini or garlic bread to dip into the soup and voila – dinner!). Add your favorite mini pasta and you’ll get a thicker and more hearty soupy meal. Continue reading

Meatless Mondays: Easy Tomato Soup

I wanted to make tomato soup to accompany the grilled cheese I planned to make with my amazing pita bread! I decided to balance out all of the work it took to make the pita (although it really wasn’t hard!) with this simple recipe I found on the Food Network site, much easier than the version Jessica made, but also delicious. There were so many recipes to choose from, but this one looked easy and had great reviews.

We needed something green for this Meatless Monday dinner, too; I guess that’s where the pickle and avocado come in.

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Charred Tomato Soup

Tomato soup is one of those amazing winter recipes. You can have it with noodles and cheese to make it a one-pot meal on a snowy evening. And it just improves in the fridge, so you can take leftovers for lunch! I had been thinking about making tomato soup with a can of tomatoes I had in my pantry when I watched Alex’s Day off. She combined fresh and canned tomatoes for an even more intense tomato flavor. Sure, her tomatoes looked better than the pinkish ones that I found in the supermarket, but after charring them on the stove and cooking them in wine, they really add some amazing flavor.

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Superb Butternut Squash Soup

I remember watching Jamie Oliver on the Food Network, back when he was the Naked Chef. Well, he wasn’t actually naked, which is why I wasn’t surprised when they changed the name of his show (or did they just start a new one) called Oliver’s Twist. Anyway, he would “strip down” recipes so that they were really just the essentials of cooking. No fancy gadgets or ingredients, just great homemade food. Now he’s never on the Food Network anymore, and I don’t get the Cooking Channel, so I never see him on TV. I can’t even watch the reruns of his show Jamie at Home. But I can still get most of the recipes on the Food Network website, which makes me happy. His recipes are simple and tasty, and he doesn’t use any gross ingredients; it’s mostly natural, earthy food. His recipes really bring out the essential flavors of the main ingredients.

And this is why I was so excited to make this soup recipe. I love Jamie Oliver and I love butternut squash! It’s definitely my favorite winter squash, even though it’s a pain to peel and chop. Everything else about it is just perfect, an my favorite way to eat it is in soup form. Something about butternut squash soup just makes me smile.

Sage is a classic combination with butternut squash, and infusing the oil with that flavor imparts a wonderful undertone to the soup. The sage on top adds a great crispiness. I ate a lot of those sage chips before serving the soup. Oops. Hence the lack of crispy sage on top of the soup in the picture. It’s delicious with a teaspoon of sour cream mixed in, too. Just so you know.

Superb squash soup, adapted from Jamie Oliver (serves 8):


  • 16 fresh sage leaves
  • 2 red onions, peeled and chopped
  • 2 sticks of celery, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1/2 jalapeno pepper, seeds taken out and chopped
  • Kosher salt and freshly ground pepper
  • 2 medium butternut squash, peeled and cut into chunks
  • 2 quarts vegetable stock
  • Extra-virgin olive oil


1. Heat large saucepan over medium heat and pour in some olive oil, enough to cover the bottom.

2. When it’s hot, throw in the sage leaves and fry for about 30 seconds, until crispy. Remove with a slitted spoon and drain on paper-towel lined plate.

3. Add your celery, onion, and carrot, garlic, and jalapeno to the pot. Add salt and pepper. Cook for 10 minutes until the vegetables are soft.

4. Add the squash and stock. Bring to a boil, then lower the heat and simmer for 30 minutes.

5. When the squash is soft, blend the soup using an immersion blender until you have a smooth puree (or as chunky as you like it).

6. Ladle into bowls and sprinkle the sage leaves on top.

7. Serve with croutons if you want (that’s how Jamie Oliver did it).

Meatless Mondays: Ades (Red Lentil) Soup

You already know we like to transform boring lentils into yummy meals. Here’s one of our favorite recipes, delicious and filling for a Meatless Monday!

Ades soup is a classic Syrian dish. These red lentils turn yellow when boiled, and often confuses people who’ve never seen the soup before (“Wait, I thought you said RED lentil soup. This is yellow!”). It’s an easy and comforting dish you can make on a chilly winter evening and that you can enjoy for lunch the next day. The first time I made this dish was in college, and my roommates were not to keen on tasting it (I don’t know why!). Lucky me! I ate a lot of soup that week.

It’s flavored with coriander and cilantro, one of my favorite flavors. If you don’t like cilantro, just use parsley instead. Or leave it out, this soup has enough flavor on its own. To add some extra flavor, use vegetable or chicken stock in place of the water.

Ades Soup, or Syrian Red Lentil Soup, adapted from here and some family traditions:


  • 2 tablespoons olive oil
  • 1 tablespoon ground coriander
  • 1 red onion
  • 4 cloves garlic
  • 1 cup split red lentils, rinsed
  • 6 cups water
  • 1/4 cup flour
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt, to taste
  • 1/4 cup chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • Pinch of cayenne pepper


1. Heat a large saucepan over medium heat and add oil.

2. When the oil is hot, add the coriander and let cook for about one minute.

3. Then, add onions and garlic. Add some kosher salt. Stir and cook for about 10 minutes, until onions soften.

4. Add the lentils to the pot. Mix and coat them with oil.

5. Add 5 cups of water and bring the mixture to a boil. Lower the heat and simmer for 5 minutes.

6. Meanwhile, mix flour with the remaining cup of water to make a paste. Add to the lentils.

7. Stir in the lemon juice and some more salt. Continue stirring over high heat until the mixture boils. Then, cover and cook another 15 minutes.

8. Add the cumin and cayenne. Mix well. Taste for salt and add more if needed.

9. Then add the cilantro. Serve with some lemon wedges and more chopped cilantro on top, if desired.

Chicken and Matzo Ball Soup

serve with rice

Matzo ball soup is a traditional Jewish food, usually served in chicken broth. Using the soup broth to form the matzo balls give them an extra rich flavor. Chicken soup has a reputation of having healing properties and it’s also a regular Friday night dinner dish. Every family has its own way of making it, and there are even variations within each family.

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Roasted Vegetables and Roasted Vegetable Soup

Two recipes in one! Making my life a bit easier…

I love roasting vegetables. It really brings out the flavor and is very easy…but it also takes a long time, something that between work and school I really don’t have. About once a week I have enough time in the kitchen to roast vegetables, and this week I decided to really take advantage of it.

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A few years ago I found a recipe in a magazine (I wish I remembered which one!) for roasted fall vegetables with two more recipes using those leftover vegetables in different ways. I roasted two half sheet pans of veggies and served half for dinner that night. The rest I saved to make soup for an easy and delicious weeknight meal.

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