Category Archives: Soups

Autumn Butternut Squash Soup

Vegan Paleo Gluten Free

This is a perfect fall soup, with squash, pears, and root vegetables all in season. The ginger is warming for chilly days. So many flavors to please your palate, and not too filling before your big meal.

  • 2 Tbsp extra virgin olive oil
  • 1 cup peeled and diced onion
  • 1 stalk celery, diced
  • 1 small carrot, peeled and diced
  • 2 cloves garlic, minced or crushed
  • 1 tsp peeled minced fresh ginger
  • 2 Anjou pears
  • 2 small butternut squash, peeled, seeded, and diced (about 3 cups)
  • 5 cups vegetable stock
  • Juice from 1 orange
  • Juice from 1/2 lemon
  • Sea salt, to taste

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent. Add the garlic and ginger and sauté for 1 minute longer, stirring constantly.

Peel and dice one pear. Add to the pan with the squash and stock, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender. Transfer half of the soup to a blender and puree until smooth. Pour back into the saucepan with the un-pureed mixture. Peel and dice second pear and add to pot. Add the orange juice, lemon juice, and 1/2 teaspoon salt. Stir and gently warm without boiling. Taste and add more salt if necessary.

Hot and Sour Soup

Another one of Chef Charlotte’s absolute gems! It’s filling, full of nutrients, and low calorie. Even kids love this soup!


8 cups broth
¼ cup seaweed, sliced thinly (kombu or kelp)
3 Tbsp Chinese rice wine
¼ cup raw apple cider vinegar
2 Tbsp ume plum vinegar
2 Tbsp tamari
1 tsp sea salt
1 package extra firm organic tofu, cut in ¼-inch squares
¼ head cabbage, chopped
1½ cup shiitaki mushrooms, sliced
3 cloves garlic, peeled and minced
½ tsp white pepper
1 tsp crushed red pepper
2 cups kale, de-stemmed and torn into bite size pieces
6 scallions, chopped (for garnish)


Add broth to large soup pot. Add seaweed, rice wine, apple cider vinegar, ume plum vinegar, tamari, and salt. Allow to simmer while you chop vegetables and tofu. Add tofu and cabbage. Simmer 10 minutes. Add mushrooms and simmer 5 minutes. Add garlic, pepper, and kale. Turn off heat and let sit until kale is wilted about 5 minutes. Garnish with scallions.