Butternut Squash Soup

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.

Serve it with a side of Parmesan Roasted Vegetables and Homemade Rolls for a perfect Autumn or winter meal.

Butternut Squash Soup

This soup is guaranteed to warm you up from the inside out, with it’s velvety, smooth, rich flavor, it’ll be a family favorite.  The best part is it’s actually quite good for you. Packed with veggies, this tastes so good you’ll forget it’s practically healthy.

Butternut Soup is quick and easy. The most time consuming part is peeling and cutting your squash and veggies. But it’s well worth it and you can always use pre-chopped or shredded ingredients. It’s an awesome make ahead, and freeze for later soup. And it is excellent with any meal.

All you need for Soup Ingredients

• Butternut Squash: Cube a 3 pound squash, keep the cubes the same size.
• Celery: I like to chop them pretty finely for easy cooking.
• Onion: use yellow or white onion chopped finely.
• Carrots: Shred the carrots or buy pre shredded carrots
• Granny Smith Apple: Don’t leave out! The tartness from the granny smith adds a subtle, but delightful flavor. You don’t want to substitute it either.
• Vegetable Stock: Beef and Chicken broth can both be used with great success.
• Fresh Thyme: I love fresh thyme it adds such a nice sophisticated taste.
• Pinch of Cinnamon: just a pinch will do, don’t want to over spice it with cinnamon.
• Salt and Pepper: Add to taste
• Heavy Cream: This is optional, but adds richness and velveti-ness.

Making Butternut Soup Recipe

Super simple to assemble and has so much flavor!

1. Cook: In a large pot add in the butternut squash, celery, onion, carrots, apple and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender. Takes about 20 minutes.
2. Spice: Add in the thyme, cinnamon, and salt and pepper.
3. Blend: Use an immersion blender to blend till smooth and creamy. You can also blend in small batches in a blender.  Add more salt and pepper if needed. Then add the cream if desired.

Butternut Soup Tips and Variations

This a great base soup to add variations and with a few tips it’ll be luscious every time.

• Roast: To add an extra nutty flavor roast the butternut squash before hand and add it right before you blend the soup.  
• Chop: Be sure the squash is cut to the same size for even cooking.
• Pre-Chopped: Peeling and chopping your own butternut squash can be time consuming and tough. Use pre-chopped squash for easiness.
• Flavor Twist: For a Mexican twist omit the thyme and add a 1 1/2 teaspoon cumin and half a teaspoon chipotle chili powder. Serve with chopped cilantro. For a Thai flavor add a tablespoon of red curry paste and about half a teaspoon of ground ginger.
• Extras: To add extra texture add some rice, quinoa, or orzo to the soup.

Toppings For Butternut Squash Soup

Top your soup to add zing and pizazz.

• Cheese: Butternut squash goes great with cheddar, feta, blue cheese and Monterey jack. Try them all.
• Nuts: For crunch try toasted pepitas, almond slices or pecans.
• Bacon: Bacon crumbles are super savory and fun.
• Croutons: Try homemade croutons for add flavor and crunch.

Storing Soup

• Fridge: This stores beautifully in the fridge for up to 4 days.
• Freezer: Butternut squash soup freezes extremely well, freeze in a gallon ziploc bag or container for up to 3 months. When ready to use, thaw slowly in a pot on the stove and then add the cream and toppings as desired.

More Amazing Creamy Warm soups

Nothing is better on a cold day than a warm creamy bowl of soup.

• Creamy Asparagus Soup
• Tomato Basil Soup
• Pumpkin Soup
• Creamy Sausage Tortellini Soup
• Creamy Chicken Broccoli Soup

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Butternut Squash Soup

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.

Course Dinner, Soup

Cuisine American

Keyword butternut soup, butternut squash soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 Bowls

Calories 213kcal

Author Alyssa Rivers

Ingredients

• 3 pounds butternut squash cubed
• 2 celery stalks chopped
• 1 small onion chopped
• 1 cup shredded carrots
• 1 Granny Smith apple chopped
• 5 cups vegetable stock
• 1 teaspoon fresh thyme
• pinch of cinnamon
• salt and pepper
• 1/2 cup heavy cream optional

Instructions

• In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender about 20 minutes.
• Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy. Use additional salt and pepper if needed. Add heavy cream if desired.

Nutrition

Calories: 213kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 817mg | Potassium: 941mg | Fiber: 6g | Sugar: 12g | Vitamin A: 28413IU | Vitamin C: 52mg | Calcium: 135mg | Iron: 2mg

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Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you’ll never buy them again!

Always an irresistible finger food, they’re perfect for all occasions. Pair these with Easy Fried Rice and Chicken Chow Mein for delicious copycat versions of your favorite take out dishes.

 

Vegetable Egg Rolls

These are so satisfying with their crunchy savory insides and crispy golden outsides. It’s truly an explosion of texture and flavor. Everyone loves finger food and egg rolls are certainly a favorite. Take them to a party, make them for a special dinner or just because, they will be the hit of the party.

The best part of this recipe is how simple and easy it is. Who knew right?! It’s even simple to roll them so don’t stress it. I’ve got pictures to show you exactly how. Once you make these, you’ll do it again and again.

Egg Roll Ingredients

Fresh tasty veggies fill these delish bites.

• Oil for Frying: Peanut or Canola oil are great for frying
• Purple Cabbage: Adds color and crunch
• Green Cabbage: Classic cabbage used in egg rolls
• Mushrooms: Adds richness and umami flavor
• Red Bell Pepper: Love the vibrant red and taste in these.
• Green Pepper: Sturdy pepper for frying
• Carrots: Shred your own or buy pre packed shredded carrots.
• Soy Sauce: Use regular or low sodium soy sauce.
• Sesame Oil: Savory and extremely flavorful
• Egg Roll Wraps: Find in the refrigerated section of your produce area.

Making Egg Rolls

Super simple and quick.

1. Mix: In a medium sized bowl add the cabbages  mushrooms, bell peppers, carrots, soy sauce, and sesame oil and mix to fully coated.
2. Fill: Lay the egg roll wrappers on a clan surface. Spoon the mixture in to the middle. Fold like a burrito and seal the edges with a little bit of water.
3. Fry: In a medium sized skillet heat 1/2 inch of oil to 350 degrees. Place the egg rolls seal side down first and fry 2-3 minutes. Flip and fry on other side till golden and crispy brown. Remove from the pan with a slotted spoon to a plate lined with a paper towel. Serve with dipping sauce of choice.

Tips and Variations for Veggie Egg Rolls

One of the things I love about this recipe is how versatile it is. Mix it up and make it your own. You can’t go wrong!

• Veggies: You can mix and match the vegetables to your liking. Use a Coleslaw premix, or Broccoli slaw, edamame  and or green onions,  go ahead experiment!
• Heat: Add fresh garlic and ginger for a nice kick
• Sauté: If it’s too crunchy for you, sauté your veggies first to soften them to your liking.
• Chop: Cut your veggies to the same size and keep bite sized for easier eating.
• More: If you sauté your vegetables first, you can add mung bean sprouts, or noodles to add more texture.
• Cover: After you open the egg roll wrappers, cover them with a damp paper towel to keep them moist. They dry out fast.
• Serve: Pick your favorite sauce to go with these, from simple soy sauce to sweet Thai chili sauce.

Bake and Storing Egg Rolls

• Baking: Frying is best but if you’d like to bake these place in a single layer on a  lightly greased baking sheet. Lightly brush the outsides with vegetable oil.  Cook in a preheated oven at 425 degrees for 15-20 minutes, flipping once half way through. They will be golden but not a deep brown and probably not as crispy but still oh so good!
• Storing: These are truly best eaten fresh from the fryer, once they’ve cooled of course. But if you do have left overs let them cool completely and store with layers of paper towel in between to absorb any moisture. Egg rolls will keep about 2-3 days in the fridge. When ready to reheat,  place in a single layer on a baking sheet and bake for 15-20 minutes at 350 degrees. They’ll be tasty, just not as crispy.

More Tasty Asian Recipes to Serve with Egg Rolls

Make an Asian dinner extravaganza with these main dishes paired with these egg rolls.

• Skinny Slow Cooker Kung Pao
• Sweet and Sour Shrimp
• Easy Moo Goo Gai Pan
• Firecracker Chicken
• Thai Sesame Peanut Sauce Noodles

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Vegetable Egg Rolls

Vegetable Egg rolls are filled with colorful, crunchy flavorful veggies and fried till golden crispy brown. These are a homemade take on a classic take out favorite. Super easy and so delectable you'll never buy them again! 

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword Egg Rolls, vegetable egg rolls

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 112kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• half a head purple cabbage sliced
• half a head green cabbage sliced
• 4 oz mushrooms sliced
• one small red bell pepper sliced
• one small green bell pepper sliced
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 6-8 egg roll wraps

Instructions

• Fill a medium sized skillet with about 1/2 inch of oil and preheat to 350 degrees.
• In a medium sized bowl add the cabbage, mushrooms, bell peppers, carrots, soy sauce, and sesame oil. Mix together until the sauce is coating the vegetables.
• Lay the egg roll wraps on a clean the surface. Spoon the mixture to the middle of the wrap. Start by folding up the bottom corner, then fold in the sides and roll up and seal with water on the edge.
• Fry for 2-3 minutes or until golden and crispy brown. Remove from oil with a slotted spoon and lay on a paper towel lined plate. Serve with soy sauce for dipping if desired.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 638mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

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My Favorite Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a MUST make. Caesar salad goes with so many things and it’s always a family favorite.

This salad is on a whole new level when you make your own Homemade Croutons and with this Authentic Caesar Dressing. It will forever change the way you eat Caesar Salad. You’ll make it for every meal!

My Favorite Caesar Salad Recipe

The reason this is my absolute favorite is really because of the Homemade Croutons and Dressing. It’s so fresh and vibrant and easy to throw together. Everyone loves a good Caesar Salad. It’ll rival the best restaurant’s Caesar Salad for sure.

The best thing about this Salad is that goes with everything. From soups to BBQ, if you need a quick salad to balance out your meal, this is it. Caesar Salad’s unique flavor and ingredients compliment any main dish. It’s always a favorite.

Caesar Salad Ingredients

• Romaine lettuce: Make sure your romaine is crisp and fresh.
• Parmesan Cheese: I prefer Shaved Parmesan, do it yourself or buy it pre-shaved.
• Caesar Dressing: Making your own Authentic recipe is the best way to go.
• Croutons: Homemade croutons are the only way to go.

Assembling my Favorite Caesar

1. Lettuce: If you are using bagged chopped Romaine, make sure your pieces are of equal size. If you use heads of romaine, chop your lettuce into bite sized pieces, wash thoroughly and drain. Pat it dry with paper towels.
2. Cheese: Add the cheese and toss gently to distribute
3. Right before Serving: Add the dressing and toss to coat, start with less then you think you need and add more to your liking. Last add those crunchy croutons.

Where Did Caesar Salad Come From?

• An Italian Chef is to thank for this incredible creation, not a Roman emperor. Chef Caesar Cardini immigrated to the United States and opened a restaurant in San Diego California and then later in Tijuana Mexico in the 1920’s. On a particularly busy 4th of July weekend, he was running low on supplies and out of desperation created the signature Caesar Salad.
• Julia Child, who visited Caesar’s restaurant with her parents, recounts how Caesar himself rolled a big cart up to their table, and made a Caesar salad for the family. She says, “It was a sensation of a salad from coast to coast, and there were even rumblings of its success in Europe.” (From Julia Child’s Kitchen, 1975).

Variations and Tips

• Protein: Turn this into a main dish by adding chicken, fish, steak, chickpeas or hard boiled eggs.
• Veggies: Feel free to add more veggies, it won’t be classic but will still taste yummy. Add tomatoes, cucumbers, peppers, radishes or avocado.
• Ahead of time: Prep all the ingredients ahead of time but do not assemble till ready to serve to avoid soggy limp croutons and lettuce. I always use the rule less is more when it comes to dressing. Start with less and add more as needed
• Storage: Leftovers do not store well as the croutons will go limp and the lettuce could go soggy. If you’re afraid you’ll have leftovers serve the dressing and croutons on the side so you can save the lettuce and cheese for another day.

More Tasty Romaine Salads

Romaine lettuce is such a great lettuce to use.

• Grilled Caesar Salad
• Autumn Chopped Salad with Creamy Poppyseed Dressing
• Triple Berry Chicken Avocado Salad with Creamy Lemon Poppyseed Dressing
• Chili Lime Chicken Salad
• Harvest Cobb Chicken Salad with Honey Apple Cider Vinaigrette 

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Caesar Salad Recipe

Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a must make. Caesar salad goes with so many things and it's always a family favorite.

Course Dinner, Main Course, Salad, Side Dish

Cuisine American, Italian, Italian American

Keyword caesar salad, caesar salad recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 Bowls

Calories 55kcal

Author Alyssa Rivers

Ingredients

• 3 cups romaine lettuce chopped
• 1/2 cup shaved or shredded parmesan cheese
• Homemade Croutons
• Caesar Dressing

Instructions

• In a large bowl add the romaine lettuce, shaved parmesan cheese, and homemade croutons. Toss with caesar dressing.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3168IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

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Pumpkin Bread Pudding

Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

If you are a fan of more pumpkin desserts, be sure to also check out this Pumpkin Chocolate Chip Cookies, Iced Pumpkin Spice Cookies or Pumpkin Cream Cheese Truffles.

Pumpkin Bread Pudding

There is something about warm, cozy bread pudding that already makes me think of cooler weather. But then adding pumpkin and classic warm spices like cinnamon, ginger, and nutmeg takes it over the top! This classic baked dessert is so simple to make that it can be thrown together in less than 10 minutes.

Ingredients to Make the Best Bread Pudding Recipe

• Bread: Day old bread works best for bread pudding so it can soak up more of the custard. We love challah bread or a brioche loaf, but french bread, Texas toast, or even country bread will work.
• Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling.
• Milk: I recommend using whole milk for the best results.
• Heavy cream: This ingredient makes the pumpkin bread pudding extra creamy and rich.
• Eggs: 5 eggs are the perfect amount to make this bread pudding custardy without tasting “eggy”.
• Sugar: A combination of granulated sugar and brown sugar gives a good depth of flavor to this bread pudding.
• Maple syrup: Use REAL maple syrup instead of the colored corn syrup imitation kind.
• Vanilla: The vanilla helps balance out all the other flavors going on in this dessert.
• Spices: A mix of cinnamon, ginger, nutmeg, and cloves is classic and really highlights the flavor of the pumpkin in this recipe. I always have these in my cupboard, but you could also just use 3 teaspoons of pumpkin pie spice instead.
• Salt: Just a pinch will do for this recipe to help bring all the other flavors to life.

How to Make Bread Pudding

1. Make the pumpkin custard mixture: Whisk the pumpkin puree, eggs, sugars, milk, syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
2. Soak: Add the cubed bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Meanwhile, preheat the oven to 350 degrees F.
3. Bake: Pour the bread mixture into a buttered 9×13-inch baking dish, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes, then remove the foil and bake another 20 minutes until a knife inserted into the center comes out clean. Let cool for at least 15 minutes.
4. Slice & serve: Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side. Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Do You Serve Bread Pudding Warm Or Cold?

We love it both ways! It’s impossible to resist a warm slice of pumpkin bread pudding drizzled with your favorite caramel sauce and topped with a scoop of ice cream. But it’s delicious chilled as well.

Making Dessert in Advance

Yes! The bread pudding can be assembled a day in advance and kept in the fridge overnight, then baked the next day. Or go ahead and bake the whole thing and just store in the fridge for 2-3 days before warming and serving.

More Amazing Pumpkin Recipes

• Pumpkin Chocolate Chip Bread
• Pumpkin Spice Pancakes
• Pumpkin Dump Cake
• Pumpkin Cream Cheese Truffles
• Pumpkin Pudding Cake
  

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  Pumpkin Bread Pudding

  Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!

  Course Dessert

  Cuisine American

  Keyword bread pudding, pumpkin bread pudding

  Prep Time 10 minutes

  Cook Time 1 hour

  20 minutes

  Total Time 1 hour 30 minutes

  Servings 12 servings

  Calories 192kcal

  Author Amy Nash

  Ingredients

  • 1 loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups)
  • 1 (15-ounce) can pumpkin puree
  • 5 eggs, beaten
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt

  Instructions

  • Whisk pumpkin, eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl until combined.
  • Add the bread and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid. Preheat oven to 350 degrees F while the bread is soaking.
  • Pour the bread mixture into a buttered 9x13-inch pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
  • Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side.

  Nutrition

  Calories: 192kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 85mg | Potassium: 106mg | Fiber: 1g | Sugar: 19g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

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