Roasted Butternut Squash Soup


  • 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 medium Granny Smith apple (about 8 ounces)
  • 1/2 medium yellow onion
  • 8 fresh sage leaves
  • 2 1/2 cups low-sodium vegetable or chicken broth (can use gluten free)
  • 2 1/2 cups water
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup heavy cream
  • 1/2 cup toasted pumpkin seeds, for garnish (optional)
  • Dallop of Sour cream (optional)


1. Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, 50 minutes to 1 hour.

2. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

3. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

4. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.

5. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

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Tuscan White Bean & Sausage Stew

Tuscan White Bean & Sausage Stew

This is a dish I have been thinking about making for a little while now.  I am obsessed in love with these Field Roast Smoked Apple Sage Vegan Sausages and I’ve been thinking about ways to use them.  Pairing them with white beans and spinach sounded perfect.  And it was.

This dish is quick to come together, easy to make, and most of the ingredients are probably already in your pantry.  Perfect for a week night meal for your family, but also pretty enough to serve to company.  Pair it with a salad, crusty bread and a nice wine for a complete meal.

Tuscan White Bean & Sausage Stew
Yield: 4 – 6 servings

1 pkg. (4 sausages) Field Roast Smoked Apple Sage Vegan Sausages, sliced 1/4″ to 1/2″ thick
1 med. yellow onion, diced
2 cans white beans, drained (and rinsed if you prefer)
1 can fire roasted diced tomatoes
2 Tbsp. tomato paste
3/4 cup vegetable broth or water
1/2 cup frozen chopped spinach
2 Tbsp. olive oil
1 tsp. dried basil (or to taste)
1 tsp. dried oregano (or to taste)
1 tsp. garlic powder (or to taste)
1/4 tsp. red pepper flakes (optional)
Salt and pepper to taste

1. Heat olive oil over medium heat. Add onion and saute for 2 minutes. Add sausage and cook until browned and onion is tender.
2. Add remaining ingredients and stir to combine. Bring to a boil.
3. Lower heat and let simmer for 5 – 10 minutes or until heated through.

Vegan Pho

Vegan Pho

I had been wanting to make a vegan version of Pho for a long time, and this recipe that I found through VegNews was perfect!  They list it as coming from cookbook author Robin Robertson and I promise you it doesn’t skimp on flavor.  I used my own homemade seitan but you can use store bought seitan, or you can omit it all together.  I think the soup would still be delicious and satisfying without it.  You can also adjust the heat level to your own taste.  I like it to be just enough to warm the back of my throat but not to overpower the other subtle flavors in the broth.

Most of these items can be found in your local grocery store in the international foods aisle and don’t cost much at all.  However, if you have difficulty locating them I would suggest trying a local Asian market as they would probably have most, if not all, of them on their shelves.  Most Asian markets I have been to have very reasonable prices too, so it shouldn’t cost you a lot to pick up some items there.  You may even find some to be cheaper than at your local grocery.

It is not necessary to use the fresh herbs in this dish if you already have the dried versions on hand and do not wish to spend the extra money for something that you may only use in this dish.  Just keep in mind that you will likely need to adjust the amounts that you use.  Start with a little and adjust as you go until you’re happy with the flavor.  I would suggest using the vegetable broth instead of water if you can because it adds more depth to the broth, but the water is fine if you don’t have veggie broth in your pantry.

Vegan Pho
Serves 4

What You Need:
8 ounces dried rice noodles
1 tablespoon canola oil
8 ounces seitan, drained and cut into strips
6 cups vegetable broth or water
1 small yellow onion, thinly sliced
1 tablespoon grated fresh ginger
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons fresh lime juice
3 tablespoons miso paste
1/2 teaspoon Asian chile paste (or to taste)
1 cup fresh bean sprouts (or canned bean sprouts, rinsed and drained)
3 to 4 scallions, thinly sliced
3 tablespoons cilantro leaves
3 tablespoons basil leaves

What You Do:
1. Bring a pot of water to a boil. Turn off the heat, add the rice noodles, and let them sit for 30 minutes to soften. Drain and set aside.
2. Heat the oil in a large skillet over medium-high heat, add the seitan strips and brown on all sides. Remove from heat and set aside.
3. Bring the stock or water to a boil in a large pot. Add the onion, ginger, hoisin sauce, and soy sauce. Reduce heat to low and simmer 15 minutes. Stir in the lime juice.
4. Place 1/2 cup of the hot liquid into a small bowl. Add the miso paste and stir to blend well. Transfer the blended miso paste into the soup along with the chile paste, if using. Do not boil. Stir in the seitan and noodles.
5. Divide the soup among individual bowls. Add the bean sprouts, scallions, cilantro, and basil. Serve immediately.

Carrot & Ginger Bisque

yields 2/12 gallons

  • 4 oz blended oil
  • 4 large onions
  • 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
  • 12 lbs carrots rough cut with skin left on
  • 6 lbs cubed butternut squash
  • 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)*
  • 1/2 gallon orange juice
  • 3 bay leaves
  • 1 tsp white pepper
  • 1 tablespoon salt
  • 1 cup ginger puree (such as RC Fine Foods ginger puree)
  • 1/4 tsp nutmeg
  • 1/4 tsp ground thyme
  • Orange Extract (such as RC Fine Foods orange extract) to taste

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.

*For Vegan & Vegetarian version:  replace chicken stock with vegetable broth

Courtesy of RC Fine Foods

Winter Vegetable Soup

Gluten-Free Winter Vegetable Soup

Makes 7-8 cups.


  • 2-4 Tbsp. olive oil
  • 1 large onion, peeled and chopped
  • ½ lb. fresh parsnips, peeled and chopped
  • ½ lb. squash (frozen squash is fine)
  • ½ lb. carrots, peeled and chopped
  • 1 sweet potato (weighing roughly 1 lb.), peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp. maple syrup
  • Salt and pepper
  • Sprig of rosemary (optional)
  • 2 bay leaves
  • 1 tsp. dried thyme
  • 5 cups gluten-free chicken or vegetable stock
  • 12 oz. can of coconut milk, half-and-half or light cream


1. You can do step one in one of two ways:

Preheat the oven to 400 degrees. Toss all the vegetables in olive oil with maple syrup, salt and pepper. Place in a cast-iron skillet or roasting pan and roast for about a half hour, until the vegetables start caramelizing.


In a large, soup-sized pot, heat the olive oil, add vegetables, salt and pepper and start frying until they are starting to brown nicely. Once they start becoming tender, add the maple syrup to make them brown faster.  Don’t add maple syrup earlier, as it will stick and burn. Wait until the vegetables start releasing some juices.

2. Add stock, dried thyme, bay leaves and sprig of rosemary. Bring to a boil, then turn down heat to simmer and cook, covered, for about half an hour or until vegetables are falling apart tender.

3. Remove the bay leaves and rosemary sprig. Puree the soup with an immersion blender or by transferring the mixture to a stand blender.

4. Stir in can of coconut milk. (I use the blender again to mix in the milk.)

5.  Taste and adjust seasonings.  Thin the soup with more stock if it is too thick for you.

Tips & Alternatives:

Add some chickpeas or other beans to the pureed soup (perfect for a Meatless Monday!).  You can also serve with bits of ham or turkey.

Courtesy of  Chef Oonagh Williams