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16 Oct Saving Time With Char: Fall Soup-Quick and Easy

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Saving Time with Char

Fall Soup-Quick and Easy



It took quite some time for the fall to actually come to the east.  And when it did arrive, it was here.  One day it was summer, and the next day, I was bundled in a sweater and scarf.  With fall’s arrival, it can only mean one thing:  Time for soup!  Whether you are thinking about a squash, mushrooms or greens, soup season is here!

But, this is where I hear the time thing.  And believe me, there are plenty of shortcuts in making soups for the fall.  After you lug a four pound  squash into your kitchen, it’s time to figure out what to do with it.  Today, we’re going to focus on a delicious, plant-strong roasted butternut squash soup.  If you don’t have butternut, any squash will do.  Acorn is my favorite.

This is a pretty basic recipe, quite good, and tasty.  I make this in the Crockpot® and it is really good.  One of the things about squash is that you have to have Ninja skills in the kitchen.  Rather than cutting it with your best knife and fearing for your life, wash the squash well.  Then, throw it in the oven, whole, on a cookie sheet.  Bake at 400 until done. Yes, you are baking it with the skin on.

It should take about 50 minutes for the  squash to be done.  Let cool.  Cut in half, remove seeds.  Then, remove pulp.  You should have between 2-3 cups of squash.

Quick Squash Soup

One finely chopped onion*

One quart  of vegetable low sodium broth

1 ½ teaspoon of freshly grated ginger (grate with a spoon to remove threads)

1 teaspoon of coriander

1 teaspoon of ground cinnamon

¼ teaspoon of allspice

2 teaspoons of maple syrup

Roasted squash

2 cups of minced kale*

Put all ingredients, except the kale,  in your Crockpot®.  Cook on HIGH for four hours.  Let cool.   Puree with an Immersion Blender.  Add 2 cups of minced kale.  Add  1 ¼ cups non dairy, unsweetened milk.  Heat for 10-15 minutes on low in the Crockpot®.

If you are REALLY in hurry…you can use frozen squash.  Note the (*) which indicates that you can use the frozen rendition.

NOTE FROM CHAR:  I generally double the recipe.  And I store in two-cup containers in the freezer.

I really call this K.I.S.S. for KEEP IT SIMPLE SOUP.

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

  • TADinator
    Posted at 11:43h, 16 October

    LOVE the idea of roasting whole…MUCH easier than cutting. Although cutting doesn’t take THAT long! Also, if your squash is small & you want more soup, you can add some carrots or parsnips! I love Fall!

  • Leah
    Posted at 14:25h, 17 October


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