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Butternut Squash Soup

Tuesday, December 13, 2011

Butternut Squash Soup

1 big butternut squash (mine was about 2 pounds)
1/2 cup onion
1 can white kidney beans
1/2 red pepper
big pile of cut up greens
3 cups of water
1 cup orange juice
A small amount of ginger, nutmeg and cinnamon
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Preheat the oven to 400 degrees. Cut up the butternut squash into small pieces and place on a pan and bake for around 30-45 minutes.

While the squash is baking, chop up the onion and the red pepper, add to the stock pot with a little water (broth or oil can be used) and saute. When done saluting take off heat until squash is done.

I tear all the greens into small pieces and made a big pile (I used collards, turnip greens, and kale) I add the greens at the end.

When the butternut squash is done and cooled off, scoop out the squash (I didn't add all the squash cause it seemed like alot) and add it to the pot with water, orange juice and the spices and stir.

Open the can of beans and rinse and add to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the butternut squash. And now its ready to eat. I still added more spices.


I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

Next time I'm going to add more veggies like broccoli, carrots, sweet potato, cauliflower, zucchini, more greens, but feel free to add what ever you want. I figured the more veggies the better.

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  Member Comments About This Blog Post:

SARLIA 5/15/2013 1:12PM

    Adding orange juice sounds really interesting. I love butternut squash, so I will definitely have to give this a try.

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ANGELWINGS71079 1/10/2012 10:02PM

    Sounds good may try this one

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ARTISTGRL 12/18/2011 11:30PM

    The soup turned out really yummy! I didn't puree it, because I like the chunks. Very well seasoned! emoticon

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BUELLRIDER 12/17/2011 3:09PM

    I love soup in the winter. I bought a 4# cabbage on sale for 4 batches of Chickpea rice soup w/cabbage. But I have 2 big butternut squashes and a 2# cabbage that I think I'll try your soup. Yummmm. I just bought a hand blender. Have you ever had a problem with it splashing out of the pan?

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PATTK1220 12/17/2011 12:12PM

    Sounds delicious! Butternut squash is a favorite of mine.

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TRAVELNISTA 12/14/2011 5:38PM

    Mmmmmmmmmmmmm that sounds emoticon I bet the white beans makes it creamy.

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7WORSHIPS 12/14/2011 6:30AM

  emoticon I must try this recipe during the holidays. I just recently discovered butternut squash and it was love at first bite. I started out with the recipe for Emily's creamy butternut squash, carrot & apple soup, which I found in the Sparkpeople recipe section. My entire family loved it. I am intrigued about adding beans and greens to this soup and cannot wait to try your recipe. Thanks for sharing.

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ORGANIC811LFRV 12/14/2011 6:12AM

    This souonds delicious. Can you come up with a RAW butternut squash recipe....LOL There are some drawbacks of being a raw vegan, not many.

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ARTISTGRL 12/14/2011 1:59AM

    I know what I'm making tomorrow!

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SHIVAMOON 12/14/2011 1:22AM

    Wow, that's an interesting recipe. I think I might try to make an adaptation of this. I love your idea about using orange juice, ginger, cinnamon, and nutmeg, along with onion and other veggies. Very creative. Thanks.

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White Gravy

Friday, November 18, 2011

White Gravy

1T Earth Balance butter
1 T olive oil
1-2 T of flour
some rice milk
some spices ( I use onion powder, garlic powder, seasoned salt, Mrs. Dash seasoning)

Put the butter and the olive oil in the pan and let the butter and oil melt and heat up. Add some flour and whisk until it makes clumpy mess in the pan (haha, that's what it looks like) Then you add a little milk to the pan and whisk like crazy and don't stop whisking. Keep doing this until it looks like gravy.


I donít measure anything so everything is an estimate.

Everything goes fast and I have to use both hands to make the gravy so I get everything out and ready, I even take the lids off the spices.

The rice milk does not make the gravy as creamy so I used a little corn starch in along with the flour.

I'm going to try it with rice flour. (I've tried rice flour one other time and it seemed to work)

You can use any milk and butter (I have tried coconut, cow and rice milk).

  Member Comments About This Blog Post:

MICKEYH 11/24/2013 3:58PM

    Great. Thanks for sharing!

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CHRISTASP 11/24/2013 9:35AM

    We often make something similar but used real milk so far. Didn't know rice milk can be used so will try it! emoticon

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FLORIDASUN 11/24/2011 9:20AM

    Hummmm this sounds absolutely wonderful...I'm FOR sure going to give it a try! Thanks for sharing dear friend! emoticon

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PATTK1220 11/20/2011 3:02PM

    Soy milk will give you a creamier gravy. I'm not a big fan of soy milk, but there are times when it seems to produce the best result.

Comment edited on: 11/20/2011 3:02:49 PM

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SPIRITSEEKER2 11/19/2011 1:48PM

    yummo - saving this

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UMBILICAL 11/18/2011 9:34PM

  Love it.

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Thanksgiving Stuffing

Tuesday, November 08, 2011

Thanksgiving Stuffing


6 cups Ĺ inch whole wheat bread
Ĺ - 1 cup chopped onion
2 stalks chopped celery
3 tablespoons Earth Balance Butter
1 teaspoon Mrs. Dash, onion powder, garlic powder, salt
3 Cups veggie broth


In a preheated 400 degree oven, toast bread cubes 5- 7 minutes or until barely golden.

In a large skillet, melt butter and cook onion and celery over medium heat for around 3 minutes or until softened. Transfer to a bowl and add bread cubes, seasoning and veggie broth. Toss well and adjust seasoning.

Transfer to baking dish and bake at 325 degrees for 30- 45 minutes until heated though and crust forms on top. Sometimes I broil for 5 minutes to get the crust crispy.


I donít measure anything so everything is an estimate.

I used four big pieces of bread (around half a loaf of bread)

  Member Comments About This Blog Post:

MICKEYH 10/11/2013 9:23PM

    I love stuffing too. Thanks for sharing!! emoticon

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HAPPYMOM8 11/1/2012 4:47PM


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LILYYELLOW 11/20/2011 8:57AM

    Looks yummy!! emoticon

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BUELLRIDER 11/12/2011 2:21PM

    I added this to my Thanksgiving recipes. Sounds good.

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PATTK1220 11/12/2011 8:51AM

    What time is dinner?

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KSTYLEFITNESS 11/8/2011 9:40AM

    I love SIMPLE recipes and this is!

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DOROTHYBERO 11/8/2011 5:38AM

    Sounds womderful!

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Hearty Veggie Soup

Sunday, September 25, 2011

Hearty Veggie Soup

1 tablespoon of oil, broth or water
1 medium diced onion
1 cup chopped celery
1cup chopped carrots
2-4 cups cabbage and greens (I used turnip and collard greens)
1 small diced yellow squash
3 chopped roma tomatoes
Ĺ diced eggplant
1 cup green beans
1 can diced tomatoes
2 cans of beans (I used great northern and red beans)
6 cups of veggie broth ( I used 4 cups of veggie broth and two cups of tomato sauce --small can of tomato sauce with some water)
ľ teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper

First chop all the veggies up, then in a large pot heat the oil over medium heat. Add the onions, celery, carrots and sautť for about 5 minutes. Start adding all the veggies except the cabbage and greens. Then add the broth and spices, let the soup come to a boil then cook for around 20-30 minutes at a lower heat. Add the cabbage and greens last.

Note: I donít measure anything so everything is a guess.

You can add any veggies, beans and grains that you want or have on hand.

  Member Comments About This Blog Post:

HBOWATCH 11/26/2011 11:13PM

    Thanks, this looks great. Just got a new set of pots and this will be the first thing I make in them tomorrow night.

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NATURESBOUNTY 10/27/2011 11:41PM

    For someone dont know how to cook (your words not mine) your doing awsome. It sounds really good. Iv been thinking when it finally gets cold here im gonna make some veg soup. But were in the 70's in the day 60's at nite lol.

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FLORIDASUN 10/26/2011 6:27PM

    Oh...how I LOVE veggie soup...this one looks awesome! Thanks for the share! emoticon emoticon

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ESBELL 10/22/2011 1:45PM

    This looks really good! And I have most of the stuff on hand already! Thanks for the share!

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FITJEANS 10/22/2011 1:29PM

    thanks, i was at the grocery store today about to by some canned soup and sean the sodium and said. Heck i can make a low calorie soup myself and with less sodium. It sounds delicious and tasty!

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SPIRITSEEKER2 9/27/2011 6:18PM


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WILD4STARS 9/26/2011 4:34PM

    Looks tasty and healthy both!

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WATERDIAMONDS 9/26/2011 9:00AM

    One of my veg soup recipes is identical to this one...except for the eggplant. And I LOVE LOVE LOVE eggplant.

Can't wait to try it. Thank you!

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Tomato Veggie Gazpacho

Sunday, September 25, 2011

Tomato Veggie Gazpacho

4 ripe roma tomatoes

5-6 sun-dried tomatoes
(soak 1-2 hours in advance)

Ĺ red bell pepper

ľ teaspoon Italian spice, onion powder, garlic powder, Mr. Dash, spike seasoning, (and other spices that I canít remember)

ľ to Ĺ cucumber

One small yellow squash

A little lemon juice

ľ cup chopped red onion (optional)

Add in half of the ingredients in the blender, blending just enough to be soupy, but still chunky. Add more ingredients as needed.

I donít measure anything so everything is a guess.

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  Member Comments About This Blog Post:

TRAVELNISTA 9/26/2011 6:26PM

    Mmmmmmmm sounds emoticonI love gazpacho.

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BURRITAELITA 9/25/2011 9:55AM

    Looks good! Me gusta mucho gazpacho! There's a funny youtube about gazpacho featuring La Ogra. It's in Spanish, but you might enjoy it.

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WATERDIAMONDS 9/25/2011 9:24AM

    I've never liked gazbacho, but then I've never considered making it with squash! I'll try this.

Thanks for yet another good tip.

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ALLIEALLIE2 9/25/2011 12:47AM


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