Butternut Squash Soup

How to Make It

Step 1

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

Step 2

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Step 3

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently.

Recipe Cred: Food and Wine

Family Favorites, Soups


  • 2 tablespoons olive oil
  • 1 pound Italian sausage (I used turkey)
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 10 medium potatoes, scrubbed and cubed
  • 2 teaspoons, dried basil
  • 2 teaspoons, dried parsley
  • 2 teaspoons, Italian seasoning
  • 1½ teaspoons, salt
  • 1 teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 6 cups chicken broth
  • 1 can coconut milk
  • 3 big handfuls chopped kale
  1. In a heavy stockpot, heat oil and then add the sausage. Allow the sausage to brown, stirring occasionally. This should take about 5 minutes. Add the onions and garlic and cook until the onions start to soften.
  2. Add the potatoes, basil, parsley, Italian seasoning, salt, pepper, red pepper, and broth. Bring the soup to a boil, then reduce the heat to medium-low and allow to simmer for about 20-25 minutes, until the potatoes are fork tender.
  3. Add the coconut milk and kale, and warm through for 5 minutes, to allow the kale to wilt. Enjoy!

Recipe Cred: To Plate With Love

Family Favorites, Soups

Turkey and Sweet Potato Chili


3 tablespoons olive oil

1 large yellow onion, finely diced

4 cloves of garlic, minced

½ serrano chili, minced

1 tablespoon chili powder (ancho chile powder if you can find it)

1 tablespoon ground cumin

2 tablespoon sweet paprika

½ teaspoon cayenne pepper

1 tablespoon salt

1 pound dark meat ground turkey

2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)

1 quart chicken stock or chicken bone broth

1 15oz can black beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 15oz can kidney beans, drained and rinsed

avocado, cilantro, and sliced scallion for serving


1. In a heavy bottom pan, heat the olive oil over medium heat.

2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.

3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.

4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.

5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.

Recipe Cred: Goop

Family Favorites, Soups

Roasted Corn Chowder with Lime

1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups* cubed organic tofu or cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste

To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and tofu (or cooked chicken). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don’t boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.

Garnish with a lime wedge and pass out the spoons. Slurp. Smile.


Winter Vegetable Minestrone


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, quartered and very thinly sliced
  • 1 leek, white and pale green parts only, halved lengthwise and sliced 1/4inch thick
  • 1 carrot, sliced 1/4 inch thick
  • 1 teaspoon crushed red pepper ( go light here if you don’t like spice)
  • Kosher salt
  • 1 large celery root, peeled and cut into 1/2-inch dice
  • 1 medium rutabaga, peeled and cut into 1/2-inch dice
  • 2 teaspoons sugar
  •  1 quart vegetable broth
  • One 15-ounce can whole peeled tomatoes, drained and crushed by hand
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 celery rib, thinly sliced
  • 1 small garlic clove, minced
  • 1/2 cup packed basil leaves, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon red wine vinegar
  • Freshly ground pepper


  1. In a large soup pot, heat the olive oil until shimmering. Add the onion, leek, carrot and crushed red pepper, season with salt and cook over moderately high heat, stirring occasionally, until just tender, about 3 minutes. Stir in the celery root, rutabaga and sugar. Add the broth, tomatoes and 1 quart of water and bring to a boil, then reduce the heat to moderately low, cover and simmer until the rutabaga is tender, about 15 minutes.
  2. Add the beans, celery rib and garlic and simmer for 5 minutes. Add more water if the soup is too thick. Stir in the basil, cheese and vinegar, season with salt and pepper and serve.


The minestrone can be prepared through Step 1 and refrigerated for up to 2 days.

Recipe Cred: Alex Guarnaschelli for Food and Wine


Aidells Teriyaki Meatballs with Udon Noodles

Aidells Teriyaki Meatballs with Udon Noodles


1 T  vegetable oil

2 garlic cloves finely chopped

2 T freshly grated ginger

4 c chicken broth

1 lb of Aidells Teriyaki Meatballs

1 carrot grated

2 green onions thinly sliced

1/2 c bok choy thinly sliced

2 stalks of celery thinly sliced

salt and pepper to taste

1 lb of udon noodles


In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. Add the chicken stock and bring to a boil. Reduce the heat and stir in meatballs, carrot, green onions, celery and bok choy. Simmer 8-10 minutes until the vegetables are tender.

Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately.