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Everyday Meals

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

Avocado Egg Salad

August 15, 2019 by Rebecca Rosati

Avocado egg salad takes your classic egg salad recipe to a completely different level. I used avocado in place of mayo which adds healthy fat for a creamy, nutritious and tasty recipe. Eat this egg salad plain, on lettuce leaves, or topped on your favorite bread.

When it comes to recipes for summertime Egg Salad is one of those light and healthy recipes that comes to mind. Best part is it can be served for breakfast, lunch or dinner. I am a huge fan of recipes that can be eaten for any meal of the day.

To lighten up this recipe, but keep it creamy and delicious… I eliminated mayo and added creamy avocado with fresh herbs to really kick up the flavor. I guarantee you will love it!

How to make Avocado Egg Salad:

It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, on lettuce leaves, or topped on your favorite bread.

Tips on Avocado Egg Salad:

Hard boil your eggs ahead of time. When it comes to cooking hard boiled eggs it’s as simple as adding eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled. Follow these three steps for perfect hardboiled eggs…

Step 1: Add eggs in pot and cover with water. Bring a pot of water to a boil with enough water to cover the eggs by about an inch.

Step 2: Turn off the heat and cover pot with lid. Immediately set a timer and allow eggs to sit in water for 12-14 minutes.

Step 3: Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.

Use fresh herbs. I used cilantro, but you could also use parsley, basil or chives. Be creative and have fun!

How to store Avocado Egg Salad:

This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to turn brown. The lemon juice will help keep the green color.

Make part of your Meal Prep:

Divide the egg salad in meal prep containers, put lettuces leaves or your favorite bread in ziploc bags for a ready to eat, grab and go breakfast or lunch. I like to use these Glasslock meal prep containers. They are durable and can be used in fridge, freezer, microwave and oven. They are also dishwasher safe and the lids are BPA free.


Avocado Egg Salad
 
Author: The Well Dressed Kitchen
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
Save Print
Ingredients
  • 1 large avocado, peeled, pitted
  • 3 hard boiled eggs, roughly chopped
  • 2 tbsp red onion, chopped
  • 1 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped
  • ½ small lemon, juice of
  • salt and pepper, to taste
  • lettuce leaves, optional, for serving
Instructions
  1. Add avocado to a medium sized mixing bowl and mash with fork. Juice lemon over avocado and then add all of the remaining ingredients including chopped eggs, red onion, green onion, cilantro, salt, and pepper to a mixing bowl and stir to combine.
  2. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.
3.5.3251

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.

You May Also Like:

Two-Minute Guacamole!

Easy Guacamole

TRY MORE AVOCADO RECIPES:

Simple Avocado Toast

Avocado Caprese Toast + Balsamic Drizzle

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

Nutrition Disclaimer

Filed Under: All Foods, Breakfast Foods, Dinner, Everyday Meals, Lunch, Meal Planning, Meal Prep, Salad, Snacks Tagged With: Avocado, avocado egg salad, Breakfast, egg, egg lunch, egg salad, egg salad lunch, Eggs, healthy avocado egg salad, healthy egg salad, lunch

Sweet Potato & Kale Soup

February 17, 2019 by Rebecca Rosati

Beans, Kale, and Sweet Potato make for a hearty, satisfying soup. This Sweet Potato and Kale Soup is one of my new favorites and I hope it will be yours too!

Hearty Sweet Potato and Kale Soup

As soon as the temperature really starts to drop, soup and chili is all I want to eat. They are warm, filling and generally quick and easy to make. 

My meal prep routine in the warmer months is typically a lot of salad and grain bowls. So come winter time I make some slight adjustments. Instead of whisking up vinaigrettes and tossing together bowls of green and fresh veggies, I start cooking larges batches of soup to freeze and eat later. 

Soups are the perfect option for freezer meal prep because soup stays good in the freezer for months. When you come home on a busy weeknight and you want a quick and nutritious meal all you have to do is defrost a serving in the microwave or in a pot on the stove… and just like that, you have a hearty, warm meal that is ready to eat in just a few minutes. 

*TIP* Noodle soups don’t freeze well because they get soggy and overcooked if frozen and defrosted. 

My Sweet Potato and Kale soup will freeze well and is perfect for adding to your meal plan. Make a few batches at once and enjoy quick, cozy leftovers all winter long.

Why I love this Soup:

  1. This Healthy soup recipe is vegetarian, vegan and gluten free.
  2. Perfect for meal prep and freezes well.
  3. Hearty and flavorful this soup is full of sweet potatoes, kale, and beans. 
Sweet Potato & Kale Soup
 
Author: The Well Dressed Kitchen
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Save Print
Beans, Kale, and Sweet Potato make for a hearty, satisfying soup. This Sweet Potato and Kale Soup is one of my new favorites and I hope it will be yours too!
Ingredients
  • 2 to 3 large sweet potatoes (roughly 3 cups cubed)
  • 4 cups Kale, roughly chopped (about 3 ounces)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 11/2 teaspoons cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ⅛ to ¼ teaspoon cayenne (optional)
  • ½ teaspoon salt
  • 1 quart (4 cups) SimplyNature Organic Vegetable Broth
  • 3 green onions
  • 1 lemon, juice of
Instructions
  1. Dice sweet potato into cubes and set aside. Dice the onion and mince the garlic. Drain and rinse the beans.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté a few minutes, until translucent. Reduce the heat to medium, add the garlic, oregano, cumin, garlic powder, black pepper, and cayenne (optional), and sauté for 30 seconds. Stir in the sweet potatoes, then add the vegetable broth, beans, and salt and bring to a slight boil.
  3. Once boiling, reduce to a simmer and simmer 15 minutes until the sweet potato is tender. While simmering, roughly chop the kale and thinly slice the green onion.
  4. When the sweet potatoes are tender, remove from the heat and stir in the kale, green onions, and lemon juice. Allow to cool slightly before serving. Taste, and if desired add additional salt, to taste. Serve garnished with fresh parmesan cheese and a small dollop of Greek yogurt or sour cream (optional).
3.5.3251

 

More Soup Recipes…

White Bean Chili
White Bean Soup
Easy Homemade 30 Minute Chicken Tortilla Soup

Chicken Tortilla Soup 

DID YOU MAKE THIS RECIPE?

Tag @thewelldressedkitchen on Instagram and hashtag it #thewelldressedkitchen 

Filed Under: All Foods, Crock Pot, Dinner, Everyday Meals, Food For Thought, Gluten Free, Lunch, Meal Planning, Meal Prep, Slow Cooker, Soups, Vegan, Vegetarian Tagged With: black beans, crock pot, gluten free, healthy, Healthy Soup, hearty soup, Kale soup, Meal Prep, slow cooker, Soup, soups, Sweet Potato, sweet potato soup, vegan, vegetarian

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