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Soup

Roasted Butternut Squash + Carrot Soup

October 15, 2019 by Rebecca Rosati

If you can’t wait any longer for that time of year when you can wrap your hands around warm soup bowls full of creaminess and fall flavors, I have great news for you… This Roasted Butternut Squash + Carrot Soup is sure to be your “Fall Favorite” or more like a Fall Obsession.

Roasted Butternut Squash And Carrot Soup

Wow, the summer has flown right by, and fall is almost upon us!

I can’t believe I am admitting this, but I am loving the drop in temperature. I forgot how much I missed everything about Fall. Growing up, it was my favorite Season. After living in Florida for 12 years and being used to weekends spent at the beach through October and sometimes into the Holidays, I was sure to be disappointed summer is over. Apparently, I forgot I can drink Pumpkin Spice Latte’s while wearing leggings and boots.

One of the many perks of living back in the Midwest is seeing the leaves changing in the Fall. You can’t help but be inspired to make recipes that are colorful and full of flavor from squash and cinnamon spice with a touch of sweetness of brown sugar.

This soup is made with a base of Roasted Butternut Squash and Carrots. There is no cream added, rather I use Coconut Milk to lighten up this soup without giving up the creamy texture we all love and desire.

Roasted Butternut Squash And Carrot Soup

I pretty much always Roast my vegetables so when coming up with this recipe, I thought it was only appropriate to Roast the Squash and Carrots. The Squash came out so beautiful and smelled amazing, it was hard not to grab a fork and dig right in.

Roasted Butternut Squash And Carrot Soup

I topped this soup with a dollop of sour cream (you can use Greek yogurt, if preferred), pumpkin seeds, and shredded carrots. The presentation is beautiful and the flavor is even better. If this soup doesn’t scream Fall, I don’t know what does!?

Roasted Butternut Squash And Carrot Soup

Roasted Butternut Squash + Carrot Soup
 
Author: The Well Dressed Kitchen
Recipe type: Soup
Prep time:  20 mins
Cook time:  40 mins
Total time:  1 hour
Save Print
Ingredients
  • 1 large Butternut Squash, cut in half vertically and seeds removed (To save on time, use 1 (12-ounce) package refrigerated cubed butternut squash, such as green giant brand)
  • 2 cups carrots, peeled and chopped (about 4 to 5 medium carrots)
  • 2 tbsp. olive oil
  • 3 cloves garlic, minced (or use 1 tbsp. minced garlic from jar)
  • 1 yellow onion, chopped
  • 3 cups vegetable broth
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp. salt, plus more to taste
  • ¼ tsp. black pepper, plus more to taste
  • ½ cup unsweetened coconut milk (I used Silk)
Instructions
  1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper. Place Butternut Squash on the pan and drizzle each half with olive oil to lightly coat the squash. Rub the oil all over the squash and season with salt and pepper. Arrange chopped carrots around squash on baking sheet. Turn the squash face side down and roast squash and carrots for 40 minutes or until squash is tender and completely cooked through.
  2. Allow the squash to cool and then use a spoon to scoop the flesh into a bowl (discard of skin).
  3. Meanwhile, in a medium-sized skillet, heat olive oil over medium heat and add onion and cook until translucent (roughly 3 to 4 minutes).
  4. Add the garlic, stirring often, allowing to cook for 1 to 2 minutes. Add in 3 cups of vegetable broth, maple syrup, cinnamon, salt and pepper. Allow mixture to simmer for 5 minutes then add in roasted squash and carrots.
  5. Using an immersion blender or working in batches in a food processor or blender, blend squash mixture until smooth adding coconut milk to reach desired consistency (about ½ cup or more). Add more salt and pepper, to taste.
  6. Top with sour cream or Greek yogurt, pumpkin seeds, shredded carrots, and sprinkle of cinnamon, if desired.
  7. You can refrigerate the soup for 3 to 4 days, or freeze for up to 3 months.
  8. *Note* If you want to thin out your soup even more, add more vegetable broth. (I used about 3½ cups, but my squash was a good size.
  9. If necessary add more salt and pepper, to taste.
3.5.3251

 

Roasted Butternut Squash And Carrot Soup

Do you want to make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

You may also like…

White Bean Chili

White Bean Soup

Thank you for following along! Xoxo, Becca @ The Well Dressed Kitchen! 💗

Filed Under: All Foods, Dinner, Everyday Meals, Lunch, Soups Tagged With: Butternut Squash, Butternut Squash Soup, Fall Soup Recipe, Healthy Soup Recipe, Roasted Butternut Squash, Soup

White Bean Soup

November 26, 2018 by Rebecca Rosati

A healthy and hearty, comforting soup – full of white beans, spinach, and tomato – made in less than 30 minutes!!

White Bean Chili

When it’s winter all I want is to wrap my hands around a warm bowl of soup. This White Bean Soup is full of fiber and will keep you satisfied for hours!! It’s a great recipe for winter. You can even throw everything in the crock-pot and leave it to cook all day.

The past few days have actually been near 50 degrees, but that still didn’t stop me from devouring this entire pot of soup.  Loaded with wilted spinach, white beans, and fresh herbs, it’s just the perfect cozy soup for any day of the year. I added some freshly squeezed lemon juice. I know it’s one of those ingredients you can easily leave out, but trust me… it’s adds such a refreshing hit of goodness.

White Bean Chili

This recipe is meatless, but some chicken or sausage would taste delicious in this soup. Either way you will want to stir up a huge pot to enjoy all week long.

White Bean Soup
 
Author: The Well Dressed Kitchen
Nutrition Information
  • Serves: 6 servings
  • Serving size: 6 servings
  • Calories: 183
  • Fat: 6.3g
  • Carbohydrates: 24.8g
  • Sugar: 2.4g
  • Sodium: 699mg
  • Fiber: 7g
  • Protein: 9.2g
Recipe type: Soup
Prep time:  5 mins
Cook time:  25 mins
Total time:  30 mins
Save Print
Ingredients
  • 3 cans (15.5 oz each) reduced-sodium cannellini beans, divided
  • 32 oz low-sodium vegetable broth (roughly 4 cups)
  • 1 cup baby spinach, packed
  • 1 yellow onion, diced
  • 1 (10 oz) can diced tomatoes
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • ½ teaspoon dried red pepper flakes
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • Juice of 1 lemon
  • salt and pepper, to taste
Instructions
  1. Heat 1 tablespoon olive oil in large pot over medium-high heat. Add onion and garlic and saute for roughly 2 to 3 minutes or until onions are soft and translucent in color.
  2. Add diced tomatoes, cannellini beans, dried red pepper flakes, dried thyme, vegetable broth, and bay leaves. Mix until well combined. Add juice of 1 lemon.
  3. Allow to simmer for roughly 20 minutes or until warm throughout.
  4. Serve with your favorite toppings.
Notes
Cook in crock pot by adding all ingredients and cooking on low heat for 5 to 6 hours.
3.5.3251

You may also like: 

Chicken Tortilla Soup 

Chicken Tortilla Soup

Did you make this recipe!? Tag @thewelldressedkitchen on Instagram and hash tag it #thewelldressedkitchen

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Filed Under: All Foods, Crock Pot, Dinner, Lunch, Meal Planning, Meal Prep, Slow Cooker, Soups Tagged With: chili, cozy soup, healthy, healthy hearty soup, Healthy Soup, hearty soup, Soup, soup recipes, spinach soup, white bean, white bean soup, winter recipes

Chicken Tortilla Soup + Corn Tortilla Strips

October 20, 2017 by Rebecca Rosati

Chicken Tortilla Soup brings so many flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro. This soup couldn’t get any better!

Chicken Tortilla Soup

After the 3rd time I ordered Chicken Tortilla Soup in the past two weeks I knew it was time I made up a batch of my own and it came out delightful! As a matter of fact, I love all of these ingredients so much I will keep listing them… red bell pepper, garlic, and shredded chicken with chili powder and sour cream. This recipe is delicious and I have been eating it all week long. With the temperature dropping a good 20 degrees next week, this recipe couldn’t hit the blog at a better time!

Chicken Tortilla Soup

This is a hearty, comforting soup and really does taste better than any restaurant version… Plus, a lot of time soup is full of sodium. With this homemade soup you have full control over how much salt you add and with all the spices, you don’t even need salt.

I topped with homemade corn tortilla strips, cubed avocado, a generous dollop of sour cream and a bit of Monterey jack cheese. All of these toppings aren’t necessary so modify as you please, pepper jack cheese would be a delicious substitution to add even more heat. Either way, any or all of these toppings make this soup that much better! You can really modify any of the ingredients in this recipe. Use pinto beans, omit corn or peppers if you’re not a fan. That is one of the best parts of this soup, you can modify the ingredients yet it’s always easy and delicious.

Easy Homemade 30 Minute Chicken Tortilla Soup

5.0 from 1 reviews
Chicken Tortilla Soup + Corn Tortilla Strips
 
Author: The Well Dressed Kitchen
Recipe type: Soup
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Save Print
Chicken Tortilla Soup brings so many Mexican flavors from the spice of cumin and green chiles to the filling of black beans, corn, and tomatoes then topped with the yummy goodness of avocado, homemade corn tortilla strips, Monterey Jack cheese, and cilantro.
Ingredients
  • 1 pound chicken breast, cooked and shredded
  • 4 cups chicken stock (or vegetable)
  • 2 Tbsp. Olive Oil
  • 1 medium sized onion, chopped
  • 1 garlic clove, minced
  • 1 red bell pepper, seeds removed and chopped
  • 1 can diced green chiles
  • 1 can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained and rinsed
  • 1 (15 oz.) can diced tomatoes
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • Monterey Jack Cheese, shredded (to top)
  • Corn Tortilla strips
  • Avocado, cubed (for topping)
  • Sour Cream (for topping)
  • Cilantro (for topping)
Instructions
  1. Preheat oven to 375 degrees F. Mix chili powder, cumin, garlic powder, and salt. Place chicken breasts on parchment lined baking sheet. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Bake 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside the remaining spice mix.
  2. While chicken is baking, heat 1 tablespoon olive oil in a pot over medium high heat. Add onions and sauté 1 to 2 minutes until translucent, add garlic and red pepper. Cook for 2 to 3 minutes or until veggies start to soften, then add the green chilies and remaining spice mix. Stir to combine then add black beans, corn, tomatoes and chicken stock. Bring to a boil, reduce heat to simmer. Simmer for 30 minutes, uncovered.
  3. Add in cooked, shredded chicken and stir. Check seasonings, adding more chili powder for spice if needed and salt.
  4. Turn off heat and allow to sit for 15 minutes before serving.
  5. Just before serving, top with corn tortilla strips, shredded cheese, cubed avocado, sour cream and cilantro, if desired.
3.5.3228

This soup will stay good in the refrigerator for 4 to 5 days when stored in an airtight container. Freeze any leftovers to have on hand for a quick dinner or lunch!

How to make Homemade Corn Tortilla Strips:

Preheat oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil (for easy clean up). Cut corn tortillas into strips. Place strips in shallow bowl and add 1 to 2 tbsp. of Olive Oil, sprinkle of salt and cumin. Toss to combine. Place in single layer on baking sheet and sprinkle with more salt. Bake in preheated oven for 10 minutes or until edges are crispy, watching closely to not burn.

Make Ahead Of Time In The Crock Pot:

To make this recipe even simpler, use the crock pot and have a meal waiting for you when you get home. In a large slow cooker add chicken and sprinkle all spices over top then add onion, garlic, red pepper, green chilies, black beans, corn, tomato, and chicken stock. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork and add back to soup. Meanwhile, prep your toppings. Enjoy!

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

MORE FALL INSPIRED RECIPES:

Roasted Butternut Squash + Carrot Soup

Pumpkin Spice Granola + Pecans and Pumpkin Seeds

Spaghetti Squash Bowls + Skillet Shrimp and Roasted Veggies

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Filed Under: All Foods, Chicken, Dinner, Everyday Meals, Lunch, Soups Tagged With: Chicken Soup, Chicken Tortilla Soup, Easy, Easy Soup, Healthy Soup, Nutritious Soup, Quick, Quick Recipe, Quick Soup Recipe

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