Soup Recipes

Butternut Squash Soup



1 large butternut squash

2 sprigs thyme

Salt & pepper

Olive oil

4-6 cloves roasted garlic

2 cups chicken broth (or more for a thinner soup)

½ teaspoon turmeric

½ teaspoon curry powder



  1. Pre-heat oven to 425 degrees, line cookie sheet with parchment paper
  2. Cut squash in half lengthwise & scoop out seeds, discard
  3. Brush flesh of squash with olive oil, sprinkle with salt and pepper, and tuck thyme sprigs into the cavity of each. Drizzle garlic cloves still in skin with a little olive oil and wrap in foil.
  4. Place squash flesh side down on lined cookie sheet and also put garlic bundle on cookie sheet
  5. Roast for 40 minutes or until the squash is fork tender, but remove the garlic cloves after 20 minutes of roasting
  6. Once finished, remove skin from the squash and discard thyme sprigs
  7. Place the squash, garlic, turmeric, curry powder, and chicken broth in a large bowl or pot and blend together with an immersion blender until desired consistency is reached. (or put it all into a blender and blend) Season with salt and pepper as desired.

Moroccan Red Lentil Soup



2 T. olive oil

2 large onions, diced

2 garlic cloves, minced

2 teaspoons ground coriander

1 teaspoon cumin

1 teaspoon ground turmeric

½ teaspoon paprika

¼ teaspoon ground cinnamon

1 ½ teaspoons salt

½ teaspoon ground pepper

7 cups vegetable or chicken broth

1 can (20 oz.) crushed tomatoes

2 cups red lentils, washed and rinsed

Pinch of red pepper flakes

Juice of 1 lemon

3 tablespoons fresh parsley (Italian/flat leaf)

1 tablespoon chopped fresh cilantro



  1. Heat olive oil in large pan, add onions and cook until tender, about 3 minutes.
  2. Next add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and cook for another minute.
  3. Add the broth and tomatoes and heat to boiling.
  4. Pour into slow cooker/crock-pot, add lentils and stir. Cook for 4-5 hours on high or 8-10 hours on low. (you could also continue the cooking on the stove top for a 3  minute simmer or just throw eerything in the crockpot from the beginning and cook on high or low)
  5. Before serving, stir in the pepper flakes, lemon juice, parsley, and cilantro
  6. Optional: when cooking onions, add 1 pound chicken or lamb cut into ½ inch pieces and brown the meat. (or just throw the meat into the crockpot with everything else)

Cream of Mushroom Soup (dairy free!)


Cick here for my favorite mushroom soup recipe


Angela Ross

Certified Nutrition Consultant

& Transformational Coach

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