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Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Crockpot Sprouted Orca Bean and Squash Chili

Put a new spin on your usual chili by adding Bob’s Red Mill orca beans to create sprouted orca bean and squash chili. Pair it with freshly baked corn bread for a hearty week night dinner.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

There is nothing quite like a bowl of hot chili on a cool fall day. You can add lots of vegetables, make it extra meaty, spice it up or keep it mild.

I’ve made chili many ways. The possibilities are endless.

Try something new.

But one thing I have never added to my chili is orca beans! In fact I had never heard of them until recently.

Bob’s Red Mill orca beans are so fun. They look like mini orca whales with the black and white exterior. What kid wouldn’t love to have whales swimming around in her chili?!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

A lot to love about beans.

One of the things about orca beans that stood out to me right away was the nutrition content. They have lots of fiber, protein, folate, magnesium, potassium, phosphorus, iron and zinc. Talk about packing a punch!

Just be sure to sprout your beans first to make them easier to digest and to make the vitamins and minerals available. That means thinking ahead to start the beans the day before you make chili. But it only takes about thirty seconds to get them sprouting.

The other unique thing about this chili is the pureed squash. It adds thickness and a hint of sweetness. Combine that with tomatoes, onions, peppers, zucchini, broth and your choice of beef or chicken. Dinner is served!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Top it. Pair it.

Sprouted orca bean and squash chili can be eaten as is or you can add a variety of toppings. We like to add grated cheese and avocado. Another delicious addition is Stonyfield plain yogurt. It cools down the spice and adds a creaminess to the chili.

Of course you can’t just have a bowl of chili. Sprouted orca bean and squash chili is great served on noodles or rice.

But our favorite way to eat it is paired with cornbread! You can make traditional cornbread. Or if you have corn allergies like we do try my corn free cornbread. You’ll never know the difference.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Eat it now, eat it later.

Load up the crockpot with a big batch of chili. Serve it for dinner and pack up the leftovers for school lunches. Simply heat it in the morning, and it will stay warm in a thermos. Spread a generous helping of butter on leftover cornbread. It doesn’t get much easier or tastier!

Chili also freezes well. So you can keep some on hand in the freezer for an easy lunch or dinner.

My kids love orca beans. They are great in chili or cooked and eaten plain. Give them a try and see what your kids think. Then add them to sprouted orca bean and squash chili. They won’t be able to pass up killer whales in their soup!

Looking for a new, easy dinner this fall? Crockpot sprouted orca bean and squash chili is perfect any night of the week.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

 

Crockpot Sprouted Orca Bean and Squash Chili
Serves 6
A new twist on chili with orca beans and squash.
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Ingredients
  1. 1/2 cup Bob's Red Mill orca beans
  2. warm water
  3. 2 cups chicken or beef broth
  4. 1 lb. ground beef or chicken
  5. 1 cup pureed squash
  6. 1 cup diced tomatoes
  7. optional: 1/2 cup diced onion
  8. optional: 1/2 cup green peppers, diced
  9. optional: 1/2 cup zucchini, diced
  10. 2 tsp. unrefined sea salt
  11. 1 tsp. garlic powder
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. cumin
  14. optional toppings: shredded cheese, avocado, Stonyfield plain full fat yogurt
Instructions
  1. The day before making the chili, place the beans in a bowl and fill it with warm water. Let it sit 8 hours. Drain the water. Let the bowl sit in a warm area or in the oven (turned off) with the light on for 8 hours.
  2. When ready to prepare, cook the meat. Add it to the crockpot.
  3. Saute the onion, peppers and zucchini (if using). Add them to the crockpot.
  4. Add the sprouted beans, broth, squash, tomatoes and seasoning.
  5. Cover and cook on HIGH 6-8 hours or on LOW 8-12 hours, until beans are fully cooked.
  6. Add toppings to individual bowls if desired.
Notes
  1. This chili freezes and reheats well.
  2. You can replace the squash with pumpkin.
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This post is linked to Savoring Saturdays.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew

Start the school year with nutrient dense creamy sprouted red lentil and sausage stew. It is full of broth, vegetables and protein for a great lunch or dinner.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

Ready or not, summer is over. The holiday has come and gone. It is back to school time for everyone.

It is also time for the weather to turn cooler and the days to be shorter.

After hot summer days it is time to return to a warm bowl of soup, freshly baked bread and hot apple cider.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Soup is the perfect fall food. It is comforting and warm. But it will also help boost your immune system if you include lots of homemade bone broth. Just what you need for warding off illnesses in the fall.

You can go the traditional route with chicken noodle and beef vegetable soup. Or maybe spruce it up a bit with squash or split pea.

But I’ve got a new soup for you that the whole family will love. The really great thing is that it is easy to make and packed with nutrients.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

It starts with lentils.

Sprouted red lentil and sausage stew starts with Bob’s Red Mill red lentils. They contain lots of fiber, protein and iron. It is important to sprout them first for easier digestion and absorption of nutrients. It will also allow them to cook very quickly.

If you’ve never sprouted lentils it is so easy. Just put warm water over them. That’s pretty much all there is to it.

Now add bone broth, sausage and vegetables to these colorful lentils and you’ve got an amazing soup that comes together in no time.

Looking to add even more nutrition? Toss your favorite greens in during the last few minutes of cooking (I like spinach). Then top it all off with some plain Stonyfield yogurt for creaminess and healthy fat.

Your kids will love it.

Are you worried your kids won’t be willing to try lentils? No need for concern. The lentils cook down and virtually disappear into the soup. It just looks like sausage and vegetables. But the lentils will give the soup a great texture and thickness. They make it really filling.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Great for lunch or dinner.

You’ll want to make a big batch of sprouted red lentil and sausage stew. Have it for dinner one night. Then pack the leftovers in lunches. Simply warm it on the stove for a  minute in the morning and pack it in a thermos.

This stew also freezes well. So you can make a double batch to eat some now and freeze a meal for another busy week night or easy lunches later on.

Red lentil and sausage stew is filling enough to be your whole meal. But we like some variety. So I serve it with crackers and cheese, bread with jam or a delicious sweet bread like pumpkin, zucchini or winter spice.

Have you ever had red lentils? Are you ready to try some?

Whether you’re new to lentils or they are a staple in your pantry, this creamy sprouted red lentil and sausage stew needs to be on your menu this fall.

Creamy Sprouted Red Lentil and Sausage Stew | Homemade Dutch Apple Pie

Creamy Sprouted Red Lentil and Sausage Stew
Serves 6
A creamy, rich stew filled with sprouted red lentils and sausage.
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Ingredients
  1. 1/2 cup Bob's Red Mill red lentils
  2. 3 cups warm water
  3. 3 cups chicken broth
  4. 1/2 lb. ground sausage, cooked and crumbled OR precooked sausage, cut up
  5. 2 large carrots, cut up
  6. 1/2 cup sweet potato, cut up
  7. 1 small onion, cut up
  8. 1 Tbsp. extra virgin olive oil
  9. 1 tsp. unrefined sea salt
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. dried thyme
  12. 1/2 tsp. dried dill weed
  13. 1 cup plain, whole milk Stonyfield yogurt
  14. optional: 2 cups chopped greens (spinach, kale, chard)
Instructions
  1. In a small bowl combine the lentils and warm water. Let sit in a warm place or in the oven with the light on for at least 12 hours. Drain water and return to warm place for another 6 or more hours to sprout.
  2. In a large sauce pan saute the vegetables in olive oil 5 minutes.
  3. Add the broth and seasoning.
  4. Simmer 20 minutes.
  5. Add the sprouted lentils and cooked/cut up sausage.
  6. Simmer another 20 minutes.
  7. Add greens in last 3 minutes if desired.
  8. Top individual bowls with plain yogurt and stir into soup.
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This post is linked to Savoring Saturdays.

Crockpot Philly Cheese Steak Soup

Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple PieYes, I know it’s spring. So hot soup may not be the first meal that comes to mind. But soup is really great all year long.

It is packed with nutrition, of course. But what’s great about soup in the spring and summer is how easy it is to make so you have lots of time to play outside! Soup gets even easier when you make it in the crockpot.  Toss the ingredients into the crockpot in the morning, go about your day and dinner is ready when you need it.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

This soup was inspired by the classic Philly cheese steak sandwich.  Beef, peppers and onions are simmered all day in a delicious broth. Then you can serve it topped with shredded cheese.

For my dairy free friends you can add a dollop of pureed squash to get the cheesy feel. Or just make the soup creamier with an extra splash of your favorite milk substitute.

Pair the soup with your favorite bread (I like to make garlic bread with this soup) or crackers. Add a fresh salad and dinner is served.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

The whole family enjoyed this soup. I love how easy it is to make. The leftovers are great for lunches. Or you can make a big batch and freeze a whole meal’s worth so you have an even easier meal on hand.

This is also a very budget friendly meal. Ground beef, onions and peppers are very affordable!

Do you like Philly cheese steak sandwiches? You’ll love this soup version.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

Crockpot Philly Cheese Steak Soup
Serves 6
A simple soup version of a Philly Cheese steak.
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Ingredients
  1. 1 lb. ground beef
  2. 1 small onion, chopped
  3. 1 - 2 cups bell peppers, chopped
  4. 2 tsp. unrefined sea salt
  5. 1 tsp. garlic powder
  6. 1 tsp. season salt (I use Redmond)
  7. 1 cup milk or milk substitute
  8. 2 cups beef or chicken broth
  9. 2 cups shredded cheese of choice or 1/2 cup pureed squash (optional - for topping)
Instructions
  1. Turn the crockpot to high.
  2. Add the beef, onion, peppers, salt, garlic powder and season salt. Spread out the beef.
  3. Cover and let cook for 1 hour to start browning the meat.
  4. Break up/stir the meat.
  5. Add the broth and milk.
  6. Cover and cook on high 3-6 hours or low 5 - 10 hours.
  7. Top with cheese or squash if desired when serving.
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Crockpot Sweet And Sour Chicken Stir Fry Soup

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

 I love stir fry. But with little kids and a busy schedule I don’t always have time to stand at the stove and cook.

So I came up with a new way to eat stir fry – as a soup! Throw all of the ingredients in the crockpot in the morning. Dinner will be ready whenever you need it.

You get the rich, nutrient dense broth plus the sweet and sour flavors of stir fry.

This soup is great because you can add whatever vegetables you like/what you tolerate. It can be served plain or over rice or quinoa. You can even add the starch right into the crockpot to really make it a one pot meal.

If you don’t have any chicken on hand beef will work as well. A beef and broccoli stir fry soup is just as great as chicken and vegetables. The base is the same, just swap the meat and vegetables.

If you have very small children or kids with food texture issues you can just cook the vegetables to start. Then puree the soup.  Then add the chicken and let it cook the rest of the way. You’ll still have the sweet and sour flavor, but in pureed form.

This makes a great light and simple meal after all of the holiday gatherings. Plus it will be great for your immune system after parties, traveling and not so healthy foods.

Sweet and sour chicken stir fry soup is a great weeknight meal that you can prepare in just a few minutes. Then you’ll have a nutritious and delicious dinner ready in the evening.

Do you like stir fry? Why not try it as a soup! 

Crockpot Sweet and Sour Chicken Stiry Fry Soup || Homemade Dutch Apple Pie

Crockpot Sweet and Sour Chicken Stir Fry Soup
Serves 4
A simple soup with the sweet and sour flavors of stir fry.
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Ingredients
  1. 3 cups chicken broth
  2. 2 boneless skinless chicken breasts, cut into 1" pieces
  3. 3 cups vegetables, cut in bite size pieces
  4. 1/3 cup honey
  5. 2 tsp. unrefined sea salt
  6. 1 tsp. garlic powder
  7. optional: 1/2 cup rice, 1/2 cup quinoa, 3 Tbsp. coconut oil
Instructions
  1. Combine the broth, chicken, vegetables, honey, salt and garlic powder (and coconut oil) in a crockpot.
  2. Cook on high 4-8 hours or low 6-12 hours.
  3. If desired add rice or quinoa during the last hour of cooking and turn to high.
Notes
  1. You can add coconut oil to the crockpot or to individual bowls to balance the fat/protein/starch of the soup.
  2. Beef broth and cut up beef can be substituted for the chicken broth and chicken.
  3. You can serve the soup over rice instead of adding rice to the crockpot.
  4. For a pureed version cook just the broth, vegetables, honey and seasoning until vegetables are tender (about 3 hours). Then add the chicken and cook until the chicken is cooked (about 4 hours).
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Simple Soup Series: Beef Stew

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

 Last on the list in this simple soup series is beef stew. Normally when I think of stew I think of simmering something all day long.

But not here. This stew comes together in under thirty minutes. It’s packed with flavor and nutrition. And it’s very filling.

It starts with a few fresh vegetables. Add them to rich beef broth for the base.

Then add the beef and seasoning. Finally a little thickening and you’ve got a delicious dinner. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Don’t forget to have an adorable assistant to help clean up vegetable peelings. That makes the preparation even more fun.

Making a simple soup is definitely something even young kids can help with. They can chop some vegetables (while being supervised of course) and then help add everything to the pot. This is a great way to get your children to eat nourishing soups. Let them help.

All of my kids love to help in the kitchen. Then when dinner is served they are so proud that they contributed. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Beef stew is another great lunch box addition. It will keep your child’s belly full and give them plenty of energy.

This is also a soup that freezes well for easy weeknight meals.

Do you have more time in the morning to make food? You can either prepare the stew in a pan and put in the fridge to warm at dinner time. Or you can toss the ingredients in the crockpot and let it simmer for a few hours.

Beef stew is a simple soup that will satisfy your appetite and give your body the nourishment it needs. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Simple Soup Series: Beef Stew
Serves 5
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Ingredients
  1. 4 cups beef broth
  2. 4 Tbsp. cornstarch, arrowroot or tapioca flour
  3. 3 large carrots, cut in small chunks
  4. 1 large potato, cut in small chunks (optional)
  5. 1/2 onion, diced
  6. 1-2 cups any other vegetables (peas, broccoli, cauliflower, beans) (optional)
  7. 1 cup cooked, cut up beef roast
  8. sea salt, garlic powder, parsley and basil to taste
Instructions
  1. In a large saucepan combine the cold broth and cornstarch until dissolved.
  2. Add the remaining ingredients.
  3. Bring to a boil. Turn down heat and simmer 20 - 30 minutes, until the vegetables are tender and the stew is thickened.
Notes
  1. You can use 1/2 lb. cooked ground beef in place of the roast beef.
  2. You can use all frozen vegetables. If so the cook time will only be about 15 minutes.
  3. An easy way to have two delicious meals in one week is to cook a bone-in beef roast in the crockpot one day, then use the bone to make broth over night. The next day use the broth and the leftover meat to make stew.
  4. If you like the stew thicker, add more cornstarch to a small amount of cold water or broth and stir it into the stew. If you like it thinner cut down on the cornstarch or omit it completely.
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Simple Soup Series: Split Pea Soup

Simple Soup Series Split Pea Soup || Homemade Dutch Apple PieHands down my favorite kind of soup is split pea!  Growing up it was such a treat when my mom would make a pot of split pea soup with big chunks of ring sausage. You could smell it simmering on the stove for hours in anticipation of dinner.

So of course I make it for my family now. But I generally do not have time to monitor a pot of soup for hours.

I make my split pea soup in the crockpot. It really doesn’t get any easier. Add peas. Add broth. Add meat. Add seasoning. Dinner is ready. It only takes about five minutes to get it going. It’s so easy my three year old can pretty much prepare it for me!Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

What we add to the pea soup just depends what we have on hand. Sometimes I make it pure pea soup – peas, broth, salt. Sometimes I add diced ham, ring bologna or diced carrots. It would even be good with cooked sausage or leftover roasted chicken.

For the batch I photographed I used large chunks of ring bologna as a nod to how my mom made it growing up. I would eat the soup and save the sausage for the end. It was fun. But if you have small children it is easier to cut up the meat into smaller pieces.

You can make split pea soup as thin or as thick as you like. I prefer mine thicker.

One of the best parts about this soup is how much my kids love it.  I was going to take a picture of my son eating it, but he finished his bowl before I could get the camera. He just shoveled it in barely taking a breath between bites.Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

This is even an easy soup for very young children to eat. You can thin it out with extra broth and leave out the meat chunks for little ones.

Split pea soup is very allergen-friendly. So it’s great for people with all types of dietary needs. It also freezes well.

I believe split pea soup is a Dutch soup. Maybe that’s why my grandma and my mom always made it. And maybe that’s why my family and I love it so much!

This is also a very budget friendly soup.  Make broth from chicken bones and add some dried split peas. You’ll feed the whole family for a few dollars.Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

Note that split peas are similar to beans. They are not like sweet peas. So if you don’t tolerate beans you should only try a small amount of split pea soup to see if you can handle it. It can be gassy like beans. I learned that quickly as a nursing mom. My little one doesn’t appreciate me eating too much pea soup.

This really is the most delicious and easiest to prepare soup I make. The whole family loves it, and it’s full of vegetables and broth. It doesn’t get much better.  I even love to eat the leftovers for breakfast. Leftovers never last long here. My daughter loves it in her lunch too.

As with other soups that I make I like to add a little coconut oil or butter to individual bowls to balance it with healthy fat. Then I pair it with muffins or bread. Dinner has never been easier or tastier.

Simple Soup Series Split Pea Soup || Homemade Dutch Apple Pie

 

Simple Soup Series: Split Pea Soup
Serves 6
A simple, nourishing split pea soup.
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Ingredients
  1. 1 lb. dried split peas (green or yellow)
  2. 6 cups chicken broth (you can substitute water if you don't have broth)
  3. 2 cups any meat of choice (cubed ham, sliced ring bologna, cooked sausage, cooked chicken)
  4. 2 tsp. sea salt (to taste)
  5. 2 tsp. garlic powder (to taste)
Instructions
  1. Rinse the split peas in a strainer.
  2. Put the split peas in the crockpot.
  3. Add the broth, meat and seasoning.
  4. Cover and cook on high 6-8 hours or low 7-12 hours, until the peas are fully cooked and the soup reaches desired thickness.
  5. Stir the soup every 3-4 hours if possible to make sure there is enough liquid. Add mor if necessary.
Notes
  1. You can make the soup thinner by adding extra broth or water.
  2. This soup freezes well.
  3. It is helpful to add a little water or broth when reheating pea soup.
  4. You can make this soup in a pot. Simmer 2-4 hours, until peas are cooked and soup thickens. Stir it periodically.
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Simple Soup Series: Chicken Noodle Soup

Simple Soup Series Chicken Noodle Soup || Homemade Dutch Apple PieWhen it comes to soup chicken noodle is a classic. It’s also one of the easiest soups to make!

 Combine rich bone broth with roasted chicken and vegetables. Then add your favorite noodles. Dinner is served.

I grew up eating noodle soup out of a packet.  Powdered chemicals. Not exactly something that young children should be consuming daily. But I did. Noodle soup, toast and egg salad.

As a mom myself I understand just how important nutrition is. Soup and eggs are two very healthy foods. But instead of soup out of a box my kids now get homemade nourishing chicken noodle soup to fuel their minds and bodies.  It also helps boost their immune systems to ward off illness in the winter.

My kids love chicken noodle soup. I love that they are getting a good dose of broth. Plus I can make a couple versions to meet everyone’s needs without spending hours in the kitchen.

For some of the family I use corn noodles and for some I use rice noodles. For some I add carrots, for some I add peas. Everyone gets a healthy meal. All I have to do is mix and heat.

Chicken noodle soup is also great for school lunches or even quick lunches at home.  For young kids don’t fill a lunch container with too much of the broth. The noodles and vegetables soak up broth while it cooks, so there is still plenty of good stuff…but without the risk of spilling everywhere.

This is a great meal when feeding a crowd. Simply double or triple the recipe and pack it with veggies and noodles. Nobody will go hungry. When I make a large batch I often use half water and half broth. As much as I love nourishing broth I don’t always have ten cups of it to use in one pot of soup. It still tastes great and has plenty of nutrition. You can also add collagen to boost nutrition if you don’t have enough broth.

Chicken noodle soup. It’s easy. It’s good. It’s good for you.

Simple Soup Series Chicken Noodle Soup || Homemade Dutch Apple Pie

Simple Soup Series: Chicken Noodle Soup
Serves 5
A simple nourishing soup filled with chicken and vegetables.
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Ingredients
  1. 4 cups chicken broth
  2. 4 large carrots, cut into small chunks
  3. 1 cup peas and/or corn
  4. 1 cup cooked, cut up chicken
  5. 1 cup gluten free noodles
  6. 1 tsp. sea salt (to taste)
  7. 1 tsp. garlic powder (to taste)
  8. 1/2 tsp. dried parsley (to taste)
Instructions
  1. In a large saucepan combine all ingredients, except the noodles
  2. Simmer for 20 minutes, until the carrots are tender.
  3. Add the noodles. Cook another 10 minutes.
  4. Adjust seasoning to taste.
Notes
  1. This soup freezes well.
  2. You can replace half of the broth with water.
  3. You can add 1-2 Tbsp. grass-fed collagen for added nutrition.
  4. You can replace the noodles with white rice. Increase the cooking time by 10 minutes.
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Simple Squash Soup

Simple Soup Series: Squash Soup

 This simple squash soup is full of homemade chicken broth and comes together in minutes. Pair it with some soaked teff crackers for a complete meal! Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 Today I am kicking off my Simple Soup Series. I make soup all the time. But I always forget to post the recipes. So I’m starting by sharing some of my simplest soups.

They take very little time to prepare. They can be prepared in advance. They can be made in a soup pot or the crockpot. Best of all they are so nutritious and very allergen friendly.

Homemade Squash Soup

I have two absolute favorite soups – squash and split pea. I could eat one or the other every single day. I especially love having them for breakfast.

So today I’m sharing my simple recipe for squash soup. It’s very versatile. You can keep it pure squash. Or you can add meat and vegetables for texture.

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

 The first two things you need for good squash soup are bone broth and a cute helper to write your recipe. One is more critical than the other, but they both help.

How to Easily Roast Squash

Then you need cooked and pureed squash. I like to roast three or four squash at a time. Simply wash them, place them on a large baking sheet, add water to the bottom and bake at 400*F for about two hours. Then you can easily cut them open, remove the seeds, scoop the flesh into a bowl and puree it with an immersion blender or a regular blender.

Put your squash in storage containers. Use some fresh and freeze the rest. Then you can quickly make squash soup any time.

You can also buy pureed squash at the store. It is in the frozen section. 

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

Nourishing Soup with Squash

Once you have your broth and your squash this soup comes together in minutes.  Add any seasoning you like. Add any meat or vegetables you like. Simmer for about ten minutes. Dinner is served.

Squash soup makes a great school lunch. It is a thick soup, so it won’t spill very easily. It’s also easy for young kids to eat without making a mess.  Squash soup also tastes great cold. That is always a bonus when packing lunches.

I like to add coconut oil or butter to squash soup for some added healthy fat. If you are going to serve some of the leftovers cold then it is best to only add coconut oil to individual bowls when it’s warm. Else it will solidify in the cold soup.

How to Serve Squash Soup to Kids

I usually pair soup with muffins or scones. Crackers and cheese are an easy accompaniment as well.

Squash soup can be ready in about fifteen minutes. It is very nutrient dense with vegetables and broth. And the leftovers make a great breakfast or lunch.

You can also make a double or triple batch of soup and freeze some of it. Then all you have to do for dinner is warm and serve. It’s so simple.

Do you enjoy squash soup? What do you like to add to yours?

Simple Soup Series Squash Soup || Homemade Dutch Apple Pie

Simple Soup Series: Squash Soup
Serves 5
A simple squash soup that is ready in 20 minutes.
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Ingredients
  1. 4 cups chicken broth (homemade)
  2. 4 cups pureed squash
  3. 1 tsp. sea salt (to taste)
  4. 1/2 tsp. garlic powder (to taste)
  5. 2 Tbsp. coconut oil (optional)
  6. 1 cup cooked, cut up chicken or cooked sausage (optional)
  7. 1 cup cooked white beans (optional)
  8. 1 Tbsp. collagen (optional)
Instructions
  1. In a large saucepan combine the broth, squash, salt, garlic powder, coconut oil (if adding, see note), collagen (if adding), meat and beans.
  2. Bring to a boil, reduce heat and simmer for 10 minutes.
  3. When the soup reaches the desired thickness adjust the seasoning to taste.
Notes
  1. If the soup is thinner than you'd like continue to simmer until it thickens.
  2. If you will be eating leftovers cold do not add coconut oil to the soup. It will harden. You can add coconut oil to individual bowls when the warm soup is served.
  3. You can replace the beans with peas, corn or tomatoes.
  4. You can also make this soup in the crockpot. Add all of the ingredients to the crockpot and cook on low for 3-4 hours.
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Creamy Broccoli Noodle Soup {Gluten Free, Dairy Free}

Creamy Broccoli Noodle Soup {Gluten Free Dairy Free} || Homemade Dutch Apple PieDuring the winter I serve soup for dinner a lot. It’s about the easiest way to make sure my family is consuming a good amount of nourishing bone broth. In fact, every Wednesday is soup night so I make sure we’re getting a healthy dose at least once a week. Then leftovers go in lunches for more nourishment.

But it wasn’t until recently that I realized I rarely post soup recipes! So I need to start posting more of the soups we eat. Today I’m starting with this creamy broccoli noodle soup…that is gluten and dairy free!

The broccoli gets pureed into the soup, so even picky vegetable eaters will enjoy it. And it has a rich, creamy taste without using dairy. The whole family will love it.

If you’re not a fan of broccoli you can swap it for another vegetable like spinach, zucchini, squash or carrots. The soup is also great without the noodles if you want it grain free.

I like to serve a warm bowl of salty soup with a sweet baked good like chocolate zucchini scones, pumpkin muffins or cornbread. Add salad or some raw veggies and you’ve got a great meal.

You can add cooked chicken to the soup to make it meatier and give it texture. But there is plenty of protein in the soup from the broth without added meat.

Broccoli noodle soup is sure to be a family favorite and it’s great for those with allergies. It is also very easy to make and can feed a whole family at a very low cost.

Do you eat much soup in the winter? What is your favorite kind?

Are you looking for more soup recipes? Stay tuned. I’ve got a soup series coming up soon!!
 Creamy Broccoli Noodle Soup {Gluten Free Dairy Free} || Homemade Dutch Apple Pie 2

Creamy Broccoli Noodle Soup {gluten free, dairy free}
Serves 4
A creamy, nourishing soup filled with broccoli and noodles.
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Ingredients
  1. 2 cups chicken broth
  2. 1 cup milk or milk substitute
  3. 2 cups broccoli florets (fresh or frozen)
  4. 1 cup gluten free noodles (corn, rice, etc.)
  5. seasoning to taste - sea salt, garlic powder, celery salt, parsley
  6. optional - 1 cup cooked chicken or sausage
Instructions
  1. In a large saucepan combine the chicken broth, milk, broccoli and seasoning.
  2. Bring to a boil, reduce heat and simmer until the broccoli is cooked, about 10 minutes.
  3. Roughly puree the soup with an immersion blender or in a blender.
  4. Bring the soup back to a boil. Add the noodles, reduce heat and simmer until the noodles are cooked, about 10 minutes.
  5. Add meat if desired and simmer until warmed.
  6. Adjust seasoning to taste.
Notes
  1. I used oat milk. Any milk substitute will work, but coconut milk might give a strong flavor. A milder milk like oat, rice or almond is best.
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Zucchini Soup | Homemade Dutch Apple Pie

Zucchini Soup

Zucchini soup is a great way to use up some of your larger zucchini and get kids to eat it! Pair it with zucchini crackers and cheese…lunch is served.

Zucchini Soup | Homemade Dutch Apple Pie

Zucchini just keeps coming.

I’m still working on using up the last of the zucchini from our garden. Sound familiar? You can only make so much zucchini bread!

One nourishing way to use that extra zucchini is in zucchini soup. It is so good! And so simple. Just cook and puree some vegetables in broth. It turns into a creamy, flavorful nourishing soup.

Zucchini is the base. But you can add any vegetables to complement the zucchini.

I like to use the zucchini that gets a little too big for soup. You can’t tell the difference.

Getting ready for fall.

As fall approaches and I think about school…I also think about sickness. Once all of those kids are together the germs start spreading.

Eating zucchini soup during the summer is a great way to build up the immune system ahead of time. Getting your family to consume broth year round is a great idea.

Soup for breakfast.

I eat soup for breakfast most days. I love it when I have leftover soup that I can just grab out of the fridge and eat cold. Zucchini soup is perfect for an easy breakfast or lunch that you don’t have to cook.

It also makes a great dip for raw vegetables or crackers.

Are you struggling to come up with more ways to use your zucchini? Try zucchini soup!

Zucchini Soup

3 medium zucchinis, chopped
1 small carrot, chopped
1 small red onion, chopped
2 cups chicken broth
salt, pepper, garlic powder to taste
1 cup diced, cooked chicken (optional)

  1. Cook vegetables in broth until very tender, about 30 minutes.
  2. Add seasoning.
  3. Puree with an immersion blender or regular blender.
  4. Return soup to pot, taste and adjust seasoning.
  5. Add diced, cooked chicken and simmer for 10 minutes.

Here are a few more zucchini recipes you may enjoy:

Zucchini cake with two frostings

Zucchini crackers

Zucchini pizza bites

Chocolate zucchini scones

Zucchini salmon cakes

Chocolate zucchini cupcakes