Roasted Butternut Squash Soup

I love fall squash, especially sweet, mild butternut squash! Roasting the squash first is an extra step, but definitely worth the time! It creates a much more caramelized, nutty flavor. As with making many pureed or creamy soups, an immersion blender is a invaluable tool!

1 med butternut squash, cut and de-seeded
2 cups vegetable broth
1 cup water
2 T maple syrup
1/2 tsp salt
1/4 tsp onion powder
Other spices – few dashes dried parsley, sage, thyme
Garnish – Toasted pumpkin seeds, chopped parsley


Pre-heat oven to 375 degrees.
Prepare cookie sheet with olive oil or cooking spray.
Lay squash cut side down and prick with fork.
Bake squash for 40 min or until soft.
Let squash cool a bit and scoop out flash with a spoon.




In a soup pot, add cooked squash, veggie broth, water, maple syrup and spices.
Bring to boil and simmer 15 min.



Puree soup with immersion blender (or food processor).






Garnish with toasted pumpkin seeds and fresh parsley.
Enjoy this delicious, warming soup!


Super-easy Overnight Oats & Chia Breakfast

This is my new go-to breakfast! As much as I love my avocado toast, it’s nice to mix things up once in a while! These overnight oats are so filling and versatile. This is the basic recipe, but I always make a double or triple batch! It will keep well for a few days in the fridge. I also like to add a handful of raisins sometimes. This is such a easy and delicious breakfast to grab in the morning!

1/2 cup rolled oats
1 Tblsp chia seeds
1 Tblsp maple syrup
2/3 cup any type of milk (I use unsweetened almond milk)

Raisins (optional)hcv_overnightoats-1-2

In any container with a lid (I like to use one of my smoothie cups with a screw on top), mix or shake basic ingredients until well-combined.

Let sit for a few hours or overnight in the fridge.


Enjoy on its own or topped with fresh fruit!


Tom Yum Soup with Tofu and Mushrooms

One of my favorite Asian vegetarian restaurants serves the best tom yum soup! It has a delicious lemongrass-infused broth with just the right amount of heat. It also has sliced mushrooms and cubed tofu (great for protein!) in it. This is my attempt to capture the same flavors in my homemade version! Lemongrass can be found in Whole Foods, Asian or specialty markets.
(Note: You can also add 1 cup coconut milk at the end for a creamier soup!)

hcv_tomyumsoup-1-14 cups veggie broth/stock
2 cups water
1/2 med onion, minced (or 1/2 tsp onion powder)
2-3 cloves garlic, minced (or 1/4 tsp garlic powder)
1″ piece ginger, peeled and minced (or 1/4 tsp powdered ginger)
2 cups white mushrooms, sliced
2 Tblsp olive oil
3 Tblsp
Thai chili sauce/paste
5 stalks lemongrass, chopped in 1-2″ pieces
1/2 block extra-firm tofu, pressed and cubed
1 tsp salt
Cooked white rice (optional)

Lime wedges
Fresh cilantro

hcv_tomyumsoup-1In a soup pot, hear 1 Tblsp olive oil and add onions, garlic and ginger.
Saute a few min until soft.
Add another 1 Tblsp olive oil and sliced mushrooms.
Saute 5-10 min until mushrooms are cooked and slightly browned.
Add veggie stock and water.
Add chili paste, lemongrass and salt.
Bring to a boil and simmer for 12-15 min.
Add cubed tofu piece and simmer 5 min.
(Stir in some cooked white rice at end if desired!)

Garnish with lime wedge & fresh cilantro –
The fresh lime juice really brightens the flavors!