Fall Vegetable Soup with Butternut Squash

Thanks to one of my beautiful sister-in-laws, I am now blessed with the privilege of being subscribed to Vegetarian Times. I had been wanting to subscribe to Vegetarian Times as well as Vegnews for a while, but I just hadn't got around to it and I have to say, I am loving it! Well, I still don't have Vegnews (gift idea for me anyone!?) heh heh. Anyways, I was reading through the September issue when I saw, staring back at me with all the love in the world, the most delicious and hearty looking of soups. I knew, instantly, I had to make it. I almost just straight up walked out of work, okay that's a bit of an exaggeration, but seriously you guys...I was crazed. 

This is undoubtedly shameful, but usually when I see a recipe with butternut squash, which I absolutely adore, I am filled with sadness and yes, a little bit of disgust. Butternut squash and I have a love/hate relationship. You see, I am lacking what some would call..."muscles", particularly in the arm region and in addition to that I have very weak and what I deem as "sad" wrists. Yes, it's a thing and no I'm not a hypochondriac...but this isn't a story about my wrists.

What I am trying, albeit a bit winded (as are all of my stories, just ask my Dad), to say is that I just have the damnedest time trying to cut open those mofos.  However, I seem to remember the butternut squash not being a particularly difficult foe to peel, so I made a grand exception for this lovely soup. And oh let me tell you how happy I am that I did.

Plus, I had my little buddy to help me. Awwwww, isn't he adorable!? Do you love him? Yes. Of course you do.

This soup was just the best. I really have no other way to describe it except that it was simply "the best". Alright, I'll try. This Fall Vegetable Soup with Butternut Squash will make you yearn for your veggies all day and night. That's the best I can do. It's so good I can't even describe it. I highly recommend you make it. Very highly. It's easy, delicious and super nutritious. 

Fall Vegetable Soup with Butternut Squash

By Katie Henry - Produce On Parade

This hearty fall soup is loaded with veggies and butternut squash. It’s warm and comforting and just perfect for a cozy weeknight night in. A delicious way to get in your day’s worth of vegetables!

Ingredients

• 1 Tbsp. olive oil
• 1 ½ cups celery, diced
• 1 bell pepper, diced (I used orange)
• ½ cup green onions, sliced
• 5 garlic cloves, minced
• 1 tsp. salt
• 2 tsp. dried Italian seasoning
• 1 bay leaf
• 7 cups water
• 1 cup vegetable broth
• ¼ tsp. ground black pepper
• 2 large vine-ripened tomatoes, chopped
• 2 heaping cups butternut squash, peeled and cubed
• 1 15 oz. can of green beans, drained and rinsed (or 2 cups fresh)
• 1 15 oz. can of white beans, drained and rinsed
• 1 cup sweet corn (either fresh kernels or frozen)
• 1 tsp. balsamic vinegar
• 3 Tbsp. fresh mint, chopped finely
• 1-2 large handfuls of fresh spinach
• 1 Tbsp. fresh thyme leaves, for garnish (optional)

Instructions

1. Heat the oil in a large soup pot or pressure cooker. Add the celery, bell pepper and green onions. Stir occasionally over medium heat, covered, for about 5 minutes; remove the lid and continue to cook for another 5 minutes.
2. Add in the garlic, salt, Italian seasoning, and the bay leaf and stir continuously for about 1 minute or until fragrant. Add in the water, vegetable broth, ground black pepper, and the tomatoes. Bring to a boil and then turn down to low and simmer for about 15 minutes or if using a pressure cooker for about 5 minutes.
3. Add in the squash and simmer for about 10 minutes, covered. Add in the green beans, white beans, and the corn and continue to cook over low for another couple of minutes. Remove from heat and add in the vinegar, mint, and spinach and stir well to combine. Allow the spinach to wilt.
4. Serve hot and topped with fresh thyme. I like lemon thyme the best.

Prep time: 5 minutes
Cook time: 00:45
Total time: 00:50
Yield: 6 servings

Save Money!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

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More Yummy Squash Recipes

Miso Soba Noodle Soup w/ Shiitake, Tofu, and Butternut Squash

Smoked Gouda and Butternut Pasta

Herbed Acorn Squash Bisque

Butternut Miso & Quinoa Soup

Ah, my new favorite song. Instant happiness I tell you! Listen to Paolo Nutini – Pencil Full Of Lead. Go listen!

Creamy Cheesy Tortilla Soup

One of Todd's most beloved dishes is a special corn tortilla soup recipe that I used to make. I say used to. It had a lot of cheese, chicken, and tortillas. No doubt it's bad news for your body, but oh was it so good. On occasion, Todd will express great sorrow that he no longer gets to have this delectable soup. So, of course I couldn't  have that. To surprise him, I created a new vegan version of that soup. It was even better, Todd was pleased, and there was peace once again in our world.

Of course I had to replace the cheddar cheese with vegan cheddar cheese, and I lightened it up with a few less tortillas. Also, no more nasty chicken! For more on why you may want to rethink your chicken eating regimen (yes, besides the antibiotics used...care for a bladder infection, anyone?), check out this article from Mother Jones. Yes, if the whole "super-bug" thing we're creating doesn't do it for you, maybe the poo will. Eww. Double Eww. Also, I mean really, it's just sad. I encourage, nay, I implore you to see this short video of an adorable little boy and his thoughts on animals, posted by the Huffington Post. Everyone loves little kid videos right? Yes. My favorite kid clip. Ever.

Now back to this soup. Awww yeaaa.

Creamy Cheesy Tortilla Soup

Inspired by Love and Lemons

Serves 4

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Preheat oven to 350 F.

Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.

When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant.

Next add the onion and garlic and saute for about 3 minutes.

Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.

Pour into a blender and whiz until very smooth. Careful to let the steam vent out the top of the blender. We don't want any explosions!

Serve hot and top with cilantro, crispy tortilla strips, and more vegan cheese!

Hard to believe this cheesy and creamy soup is vegan...

Creamy Cheesy Tortilla Soup

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

This tortilla soup is thick and creamy, and full of cheesy goodness. Still at only 200 calories a bowl though! And of course, quick and easy.

Ingredients

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Instructions

1. Preheat oven to 350 F.
2. Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
3. When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant. Next add the onion and garlic and saute for about 3 minutes.
4. Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
5. Pour into a blender and whiz until very smooth.
6. Serve hot and top soup with cilantro, crispy tortilla strips, and more vegan cheese!

3.2.1255

Kale, Quinoa and Black Bean Soup with Italian Sausage

This recipe was featured online in SELF Magazine! Check it out here. These rainy, chilly days call for soup! It's not supposed to get above 55 F today, and this morning was definitely the chilliest we've had so far. It makes dragging myself from my large, fluffy, white and warm bed exceedingly arduous.

Now, I know, I know, I know. The States are going through a massive heat wave. I heard on NPR that Chicago had to close some schools for the day because of it. That being said, simply stash this recipe away for the windy and cold winter that's sure to come if you happen to live in Illinois.

Please forgive me, but I just needed some soup.

This soup should probably, truly be called a stew because it's filled to the gills with goodness. All things healthy are attending this All-Star party. Robust "Alaska-grown" kale ("Alaska" grown not a requirement), filling quinoa, assorted fresh veggies, plump black beans and of course vegan Italian sausage. If that's no chilly, rainy day soup then I'm not sure what is. Even the smell of it warmed my body.

Kale, Quinoa and Black Bean Soup with Italian Sausage

Inspired by Power Hungry

Serves 6-8

• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, chopped
• 3 celery stalks, leaves included, chopped
• 4 cloves of garlic, minced
• 2 Field Roast Italian Grain Meat Sausage links, chopped
• 2 bunches of kale, washed, de-stemmed and chopped
• 1 15 oz. can diced tomatoes, undrained
• 1 cup of dry quinoa
• 4 cups of vegetable broth
• 4 cups of water (more if needed)
• 1 1/2 Tbsp. dried Italian herbs
• 1 15 oz. can black beans, drained and rinsed

Heat the olive oil in a large, heavy soup pot. Add the onions, carrots, and celery. Saute for about 5 minutes.

Meanwhile prepare the sausage, garlic and kale. Add in the sausage and brown, for about 5 minutes. Now, add the garlic and kale to the mixture, and saute for another 5 minutes, or until the kale has wilted.

Next, add the remaining ingredients excluding the beans and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered for about 20 minutes. Stir occasionally.

While the soup is simmering mash half the beans with a fork, leaving the other half whole. Then, after the 20 minutes are up add them to the soup pot. Allow to simmer another 5 minutes.

Serve piping hot.

Regarding the leftovers, more water or broth may need to be added as the veggies, beans and quinoa will soak up some of the liquid after time passes.

Kale, Quinoa and Black Bean Soup with Italian Sausage

 

Recipe Type: Soup

Author: Katie - Produce On Parade

Serves: 6-8

A rainy weather soup brimming with robust kale (“Alaska” grown not a requirement), filling quinoa, assorted fresh veggies, plump black beans and of course vegan Italian sausage.

Ingredients

• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, chopped
• 3 celery stalks, leaves included, chopped
• 4 cloves of garlic, minced
• 2 Field Roast Italian Grain Meat Sausage links, chopped
• 2 bunches of kale, washed, de-stemmed and chopped
• 1 15 oz. can diced tomatoes, undrained
• 1 cup of dry quinoa
• 4 cups of vegetable broth
• 4 cups of water (more if needed)
• 1 1/2 Tbsp. dried Italian herbs
• 1 15 oz. can black beans, drained and rinsed

Instructions

1. Heat the olive oil in a large, heavy soup pot. Add the onions, carrots, and celery. Saute for about 5 minutes.
2. Meanwhile prepare the sausage, garlic and kale. Add in the sausage and brown, for about 5 minutes. Now, add the garlic and kale to the mixture, and saute for another 5 minutes, or until the kale has wilted.
3. Next, add the remaining ingredients excluding the beans and bring to a boil. Once it reaches a boil, reduce heat and simmer, uncovered for about 20 minutes. Stir occasionally.
4. While the soup is simmering mash half the beans with a fork, leaving the other half whole. Then, after the 20 minutes are up add them to the soup pot. Allow to simmer another 5 minutes.
5. Serve piping hot. Regarding the leftovers, more water or broth may need to be added as the veggies, beans and quinoa will soak up some of the liquid after time passes.

 

3.2.1255