For this months recipes, I have chosen to pass along my tried and true favorite winter soups. Not only do they take advantage of some of the few vegetables that are in season in the colder months, but they are also extremely nice on your digestion. (You know I always HAVE to bring it back to the butt!) I think the thing I love best about both of these recipes, is that you have complete creative freedom with them! Feel free to adjust the amounts of things based on your taste preferences. If I can make them…they are pretty foolproof! With the grounding energy from the root vegetables, these soups provide hearty nutrition, and even some of those warm fuzzy feelings from when you were a child coming in from playing out in the snow. The long cooking time of these soups also makes digestion much easier on the stomach. So sip slowly, and savor every flavor! BUTTERNUT SQUASH SOUP Vegan, Vegetarian, Delish! You might have a butternut squash recipe at home, but I have to encourage you to try this one. Chances are your recipe includes dairy – mucous forming dairy – which is something you want to stay away from during cold and flu season. You will not even miss it in this recipe.


  • 2 Tbsp Grapeseed oil
  • 1 medium onion, diced
  • 2 medium butternut squash, peeled, seeded and diced in 2″ cubes
  • 8 cups vegetable stock, boiling
  • Salt and Pepper to taste
  • Sage – fresh if you can get it, finely chopped
  • Turmeric
  1. In a large soup pot, warm the oil. Caramelize onion in the pot, sauteing until golden brown.
  2. Add the squash cubes and cook for 10 minutes until the outside of the cube is a bit soft.
  3. Pour the boiling stock over the onion/squash mixture. Bring entire mixture to a boil and simmer for 10 minutes; add sage prior to next step.
  4. In a Vitamix or food processor, puree soup in small batches until mixture is smooth and creamy.
  5. Once pureed and back in large pot, season with salt, pepper and turmeric – a few shakes of each. Go light on the salt – chances are your vegetable stock has plenty.
  6. Serve piping hot (unless for babes).
KALE AND ROASTED VEGETABLE SOUP Three words…A-MAZ-ING!! I love this recipe. Be sure to give it a try! Do not be intimidated by the amount of ingredients…you probably have everything in your fridge right now.


  • 3 medium carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4-5 slices
  • ½ small butternut squash, peeled, seeded, cut lengthwise into ½ inch thick wedges
  • 6 garlic cloves
  • 1 Tbsp olive oil
  • 6 cups or more of vegetable stock
  • 4 cups of finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15 oz can of Great Northern white beans, drained
  1. Preheat oven to 400 degrees F (reduce heat by 25 degrees if using convection oven).
  2. Brush rimmed baking sheet (best to use a piece of stoneware here) with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally (not needed on stoneware), about 45 minutes.
  3. Cut squash and carrots into ½ inch pieces; set aside.
  4. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth.
  5. Pour ½ cup stock onto the baking sheet; scrape up any browned bits. Transfer stock and vegetable puree to large pot. Add 5½ cups stock, kale, thyme, and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes. (I like to add the kale as the absolute last step so it stays bright green and keeps a bit more of its shape, but enact your right to creative freedom here and do what feels right for you.)
  6. Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more stock to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.