Split Pea and Lentil Soup

So this might not be the prettiest dish, but it sure was tasty. The recipe can be found in “The Vegan Slow Cooker,” and it’s another dinner item I have featured in my latest meal plan. Split peas and lentils combine in a wonderful broth. Baby spinach is added at the end for added texture and flavor. The only thing I would change is the amount of salt. I used Better Than Bouillon Chicken Base, which is pretty salty on its own, so you really don’t need to season it with more salt, at least in my opinion. Still, it was so nice to come home to this wonderfully hearty and nutritious soup on a rainy spring day. A side of homemade cornbread goes great with it.

Butternut Squash Soup

My friend, Erin, gave me a gorgeous butternut squash a while ago and it has been staring me in the face, begging me to turn it into something delicious. I love butternut squash, but I have only cooked with it maybe once or twice and I wasn’t sure what to do with it. After finding some carrots and celery in my fridge, I decided to turn it into soup. I found this recipe online a while ago, and decided to add a few ingredients to it to make it my own. It’s surprisingly flavorful despite its simple ingredients. What I like about it is that it’s not too sweet. I’ve had butternut squash soups in the past that were a little too sweet thanks to added brown sugar, and I would get tired of eating them after only a few bites. But I found myself devouring two bowls of this soup for lunch. It’s definitely a keeper!

Also, please be careful when cutting the butternut squash. The outer layer is extremely tough and requires a sharp knife and a steady hand. (I say this after slicing my fingers not once, but twice.)

Butternut Squash Soup

Serves 4 + leftovers


2 tbsp olive oil
1 yellow onion, chopped
1 clove garlic, chopped (optional)
4 carrots, chopped
3 celery stalks, chopped
1 large butternut squash, peeled and chopped
5 cups vegetable broth (I used 5 tsp of Better Than Bouillon Vegetable Base with 5 cups water)

1 tbsp dried sage
1 tbsp curry powder
1/2 cup vegan cream cheese or non-dairy creamer


Heat the olive oil in a soup pot over medium-high heat and sauté the onions and garlic for about 3 minutes. Add the carrots and celery and cook for another 5 minutes. Add the butternut squash, broth, sage, and curry powder and bring to a boil. Turn the heat down to medium and simmer for 25 minutes. Using an immersion blender or standard blender, blend the soup until smooth and creamy. Add the cream cheese or milk and blend again to incorporate.