Butternut Squash Soup

Ginger Butternut Squash Soup:

Makes: 4 (about 1-cup) servings

Prep Time: 10 Min Cook Time: 45 Min Ready In: 55 Min

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
3  tablespoons  finely chopped peeled fresh ginger
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.


Apple, Gorgonzola and Almond
Follow recipe above and stir a cup of applesauce into pureed soup. Garnish each serving with a tablespoon crumbled Rogue Creamery Gorgonzola, a tablespoon of toasted whole almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Nutritional Information

Per serving: 221 calories, 8g protein, 39g carbohydrate, 6g fat (2g saturated), 5g fiber

Leek and Potato Soup

A simple recipe that can be used as a base for many other vegetable soups.

  The easiest way to make this is to cut leek and potatoes into small pieces, simmer them in water till the potatoes are soft, add a few tablespoons of butter, season with a little salt && pepper and serve. Unlike most vegetables, the white part of the leek is what you want to eat, so cut the green bits off and discard: