Split Pea Soup: The Ultimate Comfort Bowl for Cold Winter Days

When winter settles in and the days feel a little longer and colder, this simple split pea soup becomes the kind of meal you crave on repeat. It’s warm, hearty, and deeply comforting in a way that feels familiar and reassuring. Made with humble ingredients and pantry staples, this soup is proof that comfort food doesn’t need to be complicated—or expensive—to be deeply satisfying.

One of the best things about this split pea soup recipe is how budget-friendly and flexible it is. Leftover pork drippings or pork broth bring rich, savoury depth, making this a smart and delicious way to stretch ingredients you already have. If you’re short on pork broth, there’s no stress here—just top it up with chicken broth or water. I would highly recommend adding bacon bits, if you have them on hand. This forgiving approach makes the recipe accessible, practical, and perfect for everyday cooking.

This soup also comes together effortlessly. Everything goes into one pot, simmers gently, and transforms with very little hands-on time. Frozen mirepoix does the heavy lifting, while split peas slowly soften and thicken the broth into a cozy, spoon-clinging texture. It’s the kind of recipe that fits beautifully into busy winter routines, whether you’re cooking after school or prepping meals ahead of time.

Parents especially love this recipe because it’s great for kids’ lunches—filling, nourishing, and easy to reheat. And the real win? Kids genuinely love it. The mild flavours, soft texture, and comforting warmth make this soup approachable even for picky eaters. Pair it with freshly toasted sourdough bread, and you’ve got a lunch or dinner that feels special without any extra effort.

If you’re looking for the ultimate winter comfort soup, this split pea soup checks every box: affordable, simple, cozy, and family-approved. It’s the kind of recipe you’ll return to all season long, especially on those cold days when you want something warm, familiar, and deeply satisfying simmering on the stove.

Split Pea Soup (Budget-Friendly Winter Comfort)

Why You’ll Love This Soup

• Ultimate comfort food for cold winter months

• Budget-friendly and made with pantry staples, and leftover porc drippings or broth

• A great way to use leftover pork drippings or pork broth

• One-pot, low-effort recipe

• Kid-approved and perfect for school lunches

Ingredients

• ½ bag frozen mirepoix

• 1 teaspoon granular garlic

• 1 tablespoon neutral oil (canola oil works well)

• 2 liters pork drippings or pork broth

• If needed, supplement with chicken broth or water

• ½ cup split peas

• Salt, to taste

How to Make Split Pea Soup

1. Add all ingredients to a large stock pot over medium-low heat.

2. Cover the pot and bring the mixture to a gentle boil.

3. Once boiling, reduce heat to a simmer, keeping the pot covered.

4. Stir occasionally and add water if the soup becomes too thick.

5. Simmer for about 40 minutes, until the split peas are soft and tender.

6. Let cool slightly, season with salt to taste.

7. Remove half the soup. Blend it, and pour it back in the soup. Stir, and serve warm.

Serving Suggestions

This split pea soup pairs beautifully with freshly toasted sourdough bread, making it a cozy, complete meal the whole family will enjoy.

Storage & Lunchbox Tips

• StorStores well in the fridge for up to 4 days

• Thickens as it sits—add a splash of water when reheating

• Perfect for thermos lunches on cold school days

Frequently Asked Questions (FAQs)

Can I make split pea soup without pork broth?
Yes. Use whatever pork drippings or broth you have and substitute the rest with chicken broth or water.

Pro tip: Add a handful of bacon bits, if you have them on hand. :)

Is split pea soup good for kids?
Absolutely. This mild, comforting soup is soft, filling, and kid-approved.

Is this soup freezer-friendly?
Yes. Let it cool completely, then freeze in airtight containers for up to 3 months.

Carrot Ginger Soup: A Budget-Friendly Family Favorite Kids Truly Love

There’s something incredibly comforting about a pot of homemade soup simmering on the stove, especially when it’s simple, nourishing, and made with ingredients you likely already have on hand. This Carrot Ginger Soup recipe is one of those rare meals that checks every box: budget friendly, pantry-staple simple, and genuinely loved by kids. It’s smooth, mildly sweet, and warming without being spicy—making it a reliable go-to for busy weeknights and cozy lunches alike.

What makes this carrot ginger soup especially appealing is how accessible it is. With just a handful of vegetables, dried lentils, and broth, this recipe comes together without any fancy ingredients or complicated steps. Carrots and lentils are among the most affordable staples at the grocery store, yet they deliver incredible flavour and nutrition. If you’re looking for an inexpensive, healthy soup recipe that doesn’t feel like a compromise, this one is it.

Parents often ask for meals that work double duty, and this soup truly does. It’s thick, filling, and smooth—perfect for kids’ lunches, whether packed in a thermos for school or reheated at home. The natural sweetness of carrots combined with the warmth of ginger makes this soup especially appealing to younger palates. Best of all, many parents report the same happy surprise: kids don’t just tolerate this soup, they actually ask for it.

From a practical standpoint, this soup is forgiving and flexible. It doesn’t require precise chopping, exact timing, or constant attention. The red lentils dissolve naturally as they cook, creating a creamy texture without the need for dairy. Blending the soup and adding freshly pressed ginger at the end keeps the flavour bright and balanced, without overwhelming heat—another reason kids love it.

Served with toasted sourdough or warm, garlicky naan, this carrot ginger soup becomes a complete, satisfying meal that feels far more special than its cost suggests. Whether you’re cooking on a tight budget, planning school lunches, or simply looking for a family-friendly soup recipe, this is one you’ll come back to again and again.

Carrot Ginger Soup Recipe (Budget-Friendly & Kid-Approved)

Why You’ll Love This Soup

• Affordable, pantry-staple ingredients

• Naturally creamy, without the dairy

• Perfect for kids’ lunches and family dinners

• Mild, comforting flavour that kids genuinely enjoy

• Freezer-friendly and easy to reheat

Ingredients

• 5 medium carrots, diced

• 1 onion, diced

• 3 garlic cloves, diced

• 1 tbsp neutral oil (canola oil works well)

• 2 L chicken broth

• 1 cups red lentils

• Salt, to taste

• ½ cup fresh ginger, peeled and cut into 1 cm cubes

Instructions

1. Dice the carrots, onion, and garlic.

2. In a large stock pot over medium-low heat, allow the pot to warm, then add the oil. Let the oil heat for about 2 minutes.

3. Add the carrots, onion, and garlic. Cook until the carrots are tender, about 7–10 minutes, stirring occasionally.

4. Add the red lentils and chicken broth. Season with salt to taste.

5. Cover and bring the soup to a boil.

6. Reduce heat and simmer, stirring occasionally, until the lentils have dissolved and the soup thickens.

7. Blend the soup using an immersion blender until smooth.

8. Using a garlic press, press the ginger directly into the soup, allowing the juice to mix in. Discard the remaining fibrous ginger.

9. Stir well and serve warm.

Serving Suggestions

This soup pairs beautifully with freshly toasted sourdough bread or garlicky naan for dipping. For kids’ lunches, pack it hot in a thermos—it stays warm and comforting for hours.

Storage & Lunchbox Tips

• Store leftovers in the fridge for up to 4 days

• Freeze in individual portions for quick meals

• Ideal for school lunches due to its smooth, mess-free texture

How Do I Make Carrot Ginger Soup?

To make carrot ginger soup, start by dicing five medium carrots, one onion, and three cloves of garlic. Heat one tablespoon of neutral oil, such as canola oil, in a large stock pot over medium-low heat. Once the oil is warm, add the carrots, onion, and garlic. Cook for seven to ten minutes, stirring occasionally, until the carrots are tender.

Next, add two cups of red lentils and four liters of chicken broth to the pot. Season with salt to taste. Cover the pot and bring the soup to a boil. Once it starts boiling, reduce the heat and let it simmer. Stir occasionally and cook until the lentils dissolve and the soup thickens.

When the soup is fully cooked, blend it directly in the pot using an immersion blender until smooth and creamy. This creates a naturally thick soup without using cream or dairy.

To finish the soup, press fresh ginger into the pot using a garlic press. Use about half a cup of peeled ginger pieces. This step adds flavour without leaving fibrous bits in the soup. Discard the remaining ginger pulp, stir well, and serve.

Carrot ginger soup is budget friendly, easy to make with pantry staples, and kid-approved. It pairs well with toasted sourdough or naan and works perfectly for kids’ lunches or simple family dinners.

FAQs

Is carrot ginger soup healthy?

Yes, carrot ginger soup is healthy. It’s made with carrots, red lentils, garlic, and ginger, which provide fiber, protein, and natural vitamins. This soup is naturally dairy-free and filling, making it a nourishing option for family meals.

Is carrot ginger soup good for kids?

Yes, carrot ginger soup is great for kids. It has a smooth texture and a naturally sweet flavour from carrots. The ginger adds warmth without being spicy, which is why many kids enjoy it and happily eat it for lunch or dinner.

Can I make carrot ginger soup ahead of time?

Yes, carrot ginger soup is perfect for making ahead. It stores well in the fridge for up to four days and freezes easily. This makes it ideal for meal prep, school lunches, and busy weeknights.

How do I store carrot ginger soup?

Store carrot ginger soup in an airtight container in the refrigerator for up to four days. For longer storage, freeze individual portions and reheat as needed.

Can carrot ginger soup be frozen?

Yes, carrot ginger soup freezes very well. Let it cool completely, then freeze in freezer-safe containers for up to three months. Thaw overnight in the fridge or reheat directly from frozen.

Is carrot ginger soup budget friendly?

Yes, carrot ginger soup is very budget friendly. It uses inexpensive pantry staples like carrots, lentils, onion, and broth, making it an affordable meal for families.

Does carrot ginger soup need cream?

No, carrot ginger soup does not need cream. The red lentils dissolve as they cook, creating a naturally creamy texture without dairy.

What goes well with carrot ginger soup?

Carrot ginger soup pairs well with toasted sourdough bread, naan, grilled cheese, or simple crackers. These sides make it a filling and kid-friendly meal.

Can I use an immersion blender for carrot ginger soup?

Yes, an immersion blender works best for carrot ginger soup. It blends the soup directly in the pot, making it smooth and easy with minimal cleanup.

Easy Lemony Red Lentil Soup Recipe | One-Pot Vegetable Soup

Quick overview

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Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 1 hour | Yield: 6-8 portions | Difficulty: Easy

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Description

This easy one-pot red lentil soup is naturally creamy, packed with vegetables, and brightened with fresh lemon. Made with simple pantry staples and frozen vegetables, this healthy vegetable lentil soup is perfect for busy weeknights and meal prep. The red lentils break down during cooking to create a thick, velvety texture without any cream or blending required.

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Why You'll Love This Red Lentil Soup Recipe

Simple & Convenient

• One-pot recipe with minimal cleanup

• Uses freezer and pantry staples

• Hands-off cooking—just simmer and stir occasionally

• No chopping required with frozen mirepoix (mixture of carrots, onions, and celery)

Healthy & Nutritious

• High in plant-based protein from red lentils

• Packed with vegetables and fiber

• Naturally gluten-free

• Low-fat and heart-healthy

Delicious Flavour

• Naturally thick and creamy without dairy

• Bright, fresh lemon flavour

• Savoury vegetable base with hint of sweetness from squash

• Comforting yet light and refreshing

  Meal Prep Friendly

• Makes 6-8 generous servings

• Freezes beautifully for up to 3 months

• Reheats well without losing flavour or texture

• Tastes even better the next day

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Ingredients for Lemony Red Lentil Soup

Main Ingredients

• 750 g (1 bag) frozen mirepoix (onions, carrots, celery)

• ½ package frozen butternut squash purée (about 250g)

• 1 teaspoon dried thyme

• 1 teaspoon granulated garlic (or garlic powder)

• 1 can (28 fl oz / 796 ml) diced tomatoes

• 1 litre (4 cups) chicken broth or vegetable broth

• 1 litre (4 cups) water

• 2 cups (400g) red lentils, rinsed

• Salt, to taste

• Rind of 1 lemon (zested or peeled in strips)

Optional Toppings & Serving Suggestions

• Freshly grated Parmesan cheese

• Fresh cilantro or parsley, chopped

• Toasted sourdough bread

• Warm garlic naan bread

• Drizzle of olive oil

• Red pepper flakes for heat

• Plain Greek yogurt or sour cream

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How to Make Lemony Red Lentil Soup

Step 1: Combine Ingredients

Add frozen mirepoix, butternut squash purée, dried thyme, granulated garlic, diced tomatoes (with juices), chicken broth, water, and red lentils to a large stock pot or Dutch oven. Stir to combine. Reserve the lemon rind for later.

Step 2: Bring to a Boil

Place the pot over medium heat and bring the soup to a light boil. This takes about 10 minutes.

Step 3: Simmer the Soup

Once boiling, reduce heat to low. Let the soup simmer uncovered for 45-60 minutes, stirring occasionally every 10-15 minutes.

What happens during simmering:

• The red lentils will completely break down and dissolve

• The soup will naturally thicken to a creamy consistency

• The flavours will meld together beautifully

• The vegetables will become tender

Step 4: Add Lemon and Season

After simmering, stir in the lemon rind. Taste and add salt as needed (start with ½ teaspoon and adjust). Let the soup rest for 5 minutes to allow the lemon flavour to infuse.

Step 5: Serve

Ladle the hot soup into bowls and garnish with your favorite toppings. Serve with crusty bread for dipping.

Why Add Lemon Rind at the End?

Adding lemon rind at the end of cooking (rather than at the beginning) preserves its bright, fresh citrus aroma and essential oils. When lemon rind is cooked for too long, it can become bitter and lose its vibrant flavour. This technique infuses the soup with a gentle lemon essence that lifts all the other flavours without adding harsh acidity or overpowering the vegetables and lentils.

Pro Tip: Use a vegetable peeler to remove wide strips of lemon rind, avoiding the white pith. You can remove the strips before serving, or leave them in for a stronger lemon flavour.

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Recipe Tips for the Best Lentil Soup

Choosing Your Lentils

Why red lentils? Red lentils (also called pink or orange lentils) cook quickly and break down completely, creating a naturally creamy texture. They're perfect for smooth, thick soups.

Can you use other lentils? Green or brown lentils will work but won't create the same creamy texture. They'll stay intact and give you a chunkier, more textured soup. If using green or brown lentils, you may want to blend part of the soup (I recommend half) for creaminess.

Making It Vegetarian/Vegan

Replace chicken broth with vegetable broth for a completely vegetarian and vegan-friendly soup. The flavour will be just as delicious.

Adjusting Consistency

• Too thick? Add more broth or water, ¼ cup at a time, until you reach desired consistency

• Too thin? Simmer uncovered for 10-15 more minutes to reduce and thicken, or add ¼ cup more red lentils and cook for 15 minutes

Storage & Meal Prep

Refrigerator: Store in an airtight container for up to 4-5 days. The soup will thicken as it sits—add a splash of water or broth when reheating.

Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat on the stovetop.

Reheating:

• Option 1: Warm on the stovetop over medium-low heat, stirring occasionally. Add liquid if needed.

• Option 2: Microwave individual portions for 2-3 minutes, stirring halfway through.

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What to Serve with Red Lentil Soup

This lemony lentil soup pairs beautifully with:

Breads & Grains

• Crusty sourdough bread or baguette

• Warm pita bread or garlic naan

• Cornbread or focaccia

• Buttery dinner rolls

Salads

• Simple green salad with vinaigrette

• Mediterranean chickpea salad

• Cucumber and tomato salad

• Arugula salad with lemon dressing

Proteins (if serving as a side)

• Grilled chicken

• Italian sausage

• Some sort of white fish

• Falafel

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Nutritional Benefits of Red Lentil Soup

Red lentils are a nutritional powerhouse:

• High in protein: About 18g protein per cup of cooked lentils

• Rich in fiber: Supports digestive health and keeps you full

• Packed with iron: Important for energy and blood health

• Good source of folate: Essential B vitamin

• Low in fat and calories: Perfect for healthy eating goals

This soup is naturally low in fat, high in fiber, and provides a complete nutritious meal when served with whole grain bread.

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Recipe Variations & Substitutions

Spice It Up

Add ½ teaspoon cumin, ½ teaspoon coriander, ½ reed pepper flakes or ¼ teaspoon cayenne pepper for a warming, spiced version.

Add Greens

Stir in 2-3 cups fresh spinach or kale during the last 5 minutes of cooking for extra nutrients.

Make It Heartier

Add 1-2 diced potatoes or sweet potatoes at the beginning for a more filling soup.

Different Vegetables

No butternut squash? Use frozen sweet potato cubes, pumpkin purée, or skip it entirely—the soup will still be delicious.

Fresh Mirepoix

If you don't have frozen mirepoix, chop 1 large onion, 2 carrots, and 2 celery stalks.

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Frequently Asked Questions (FAQ)

What is mirepoix and what if I don't have frozen mirepoix?

Mirepoix is a classic French combination of diced onions, carrots, and celery used as an aromatic base for soups, stews, and sauces. It's typically mixed in a 2:1:1 ratio (onions to carrots to celery). If you don't have frozen mirepoix, simply chop your own fresh vegetables: use 1 large onion (diced), 2 medium carrots (diced), and 2 celery stalks (diced). This equals about 3 cups total or approximately 400-450g. Sauté the fresh vegetables in 1 tablespoon olive oil, and 1/2 tsp of kosher salt for 3-5 minutes before adding the other ingredients for even better flavour.

Can I use fresh garlic instead of granular garlic?

Absolutely! You can substitute 3-4 cloves of fresh minced garlic for the 1 teaspoon of granular garlic. If using fresh garlic, add it at the beginning with the other vegetables when sautéing —just be careful not to burn it. Fresh garlic will give you a more pungent, vibrant garlic flavour, while granular garlic provides a milder, evenly distributed taste throughout the soup. I recommend granular, and only use fresh garlic if I don’t have granular garlic on hand.

Can I freeze lentil soup?

Yes! This red lentil soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water or broth if needed to thin it out.

Can I use green lentils instead of red lentils?

You can, but the texture will be different. Green or brown lentils hold their shape and won't break down like red lentils, so your soup will be chunkier rather than creamy. If you prefer a smooth soup with green lentils, blend half the soup after cooking. Green lentils also take longer to cook (45-60 minutes versus 20-30 for red).

Is this lentil soup vegan?

This recipe uses chicken broth, so it's not vegan. To make it vegan, simply substitute vegetable broth for the chicken broth. The flavour will be just as delicious, and you can boost the umami by adding 1 tablespoon soy sauce or miso paste.

How long does lentil soup last in the fridge?

Stored in an airtight container, this soup will keep for 4-5 days in the refrigerator. The soup thickens as it sits, so you may need to add a little water or broth when reheating. Always smell and visually inspect before eating refrigerated soup.

Why is my lentil soup bitter?

Bitterness in lentil soup can come from: (1) cooking lemon rind too long—add it at the end as instructed, (2) burned garlic or vegetables—make sure to use medium-low heat when simmering, or (3) old or rancid lentils—always use fresh lentils and store them in an airtight container. If your soup tastes bitter, try adding a pinch of sugar or a splash of lemon juice to balance it.

Do I need to soak red lentils before cooking?

No! Unlike beans, red lentils don't need to be soaked before cooking. Simply rinse them in a fine-mesh strainer to remove any debris, then add them directly to the pot. They cook quickly (20-30 minutes) and will dissolve into the soup, creating a creamy texture.

Can I make this soup in a slow cooker or Instant Pot?

Slow Cooker: Add all ingredients except lemon rind to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in lemon rind before serving.

Instant Pot: Use the sauté function to warm the ingredients if desired, then add everything except lemon rind. Cook on high pressure for 15 minutes, then natural release for 10 minutes. Stir in lemon rind and season with salt.

How do I make this soup thicker?

This soup naturally thickens as it cooks because red lentils break down. If its been simmering for 1 hour and you want it even thicker: (1) simmer longer uncovered to evaporate more liquid, (2) add another ¼-½ cup red lentils and cook for 15 more minutes, (3) use an immersion blender to partially blend the soup, or (4) mash some of the soup against the side of the pot with a spoon.

How do I make this soup thinner?

If your soup is too thick, simply add more liquid. Stir in chicken broth, vegetable broth, or water ¼ cup at a time until you reach your desired consistency. The soup thickens significantly as it sits and cools, so you may need to thin it when reheating leftovers.

Can I add meat to this soup?

Absolutely! For a heartier soup, add: cooked shredded chicken in the last 10 minutes, browned Italian sausage at the beginning, or cooked bacon crumbled on top at the very end. If adding raw meat, brown it first in the pot before adding other ingredients.

What's the difference between lemon rind and lemon zest?

Lemon rind refers to strips of the yellow outer peel (removed with a vegetable peeler or knife), while lemon zest is the finely grated yellow peel. For this recipe, either works! Strips are easier to remove before serving, while zest disperses throughout the soup for more even flavour.

Is this soup gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free. Just make sure that ingredients havent come in cross-contact with grains during farming, harvesting and storage. Choosing brands that are labeled “gluten-free”, or “certified gluten-free” is the safest option to avoid contamination. Also make sure your broth is certified gluten-free (some brands add wheat-based additives). Serve with gluten-free bread, if needed.

Can I use fresh tomatoes instead of canned?

Yes, you can substitute 3-4 cups of diced fresh tomatoes for the canned tomatoes. However, canned tomatoes provide more concentrated flavour and consistent results. If using fresh, you may want to add 1 tablespoon tomato paste for extra depth.

Why is my soup foaming?

Lentils naturally produce some foam when cooking, especially at the beginning of boiling. This is normal and harmless—it's just starch and protein rising to the surface. Simply skim off the foam with a spoon if you'd like, or ignore it and stir it back in.

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Recipe Card

Easy Lemony Red Lentil Soup

A one-pot, naturally creamy red lentil and vegetable soup with bright lemon flavour. Perfect for meal prep and busy weeknights.

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Prep Time: 5 minutes | Cook Time: 55 minutes | Total Time: 60 minutes

Servings: 6-8 | Cuisine: Mediterranean-Inspired | Diet: Vegetarian, Gluten-Free

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Ingredients:

• 750g frozen mirepoix

• ½ package frozen butternut squash purée

• 1 tsp dried thyme

• 1 tsp granulated garlic

• 1 can (28 oz) diced tomatoes

• 1 litre chicken or vegetable broth

• 1 litre water

• 2 cups red lentils, rinsed

• Rind of 1 lemon

• Salt, to taste

Instructions:

1. Add all ingredients except lemon rind to a large pot over medium heat

2. Bring to a light boil (about 5-10 minutes)

3. Reduce heat to low and simmer for 45-60 minutes, stirring occasionally. The soup will thicken and lentils will dissolve.

4. Stir in lemon rind and season with salt

5. Serve hot with bread or toppings of choice

Storage: Refrigerate up to 4-5 days or freeze up to 3 months.

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Final Thoughts

This Easy Lemony Red Lentil Soup is the perfect recipe for anyone looking for a healthy, comforting, and flavourful meal that doesn't require hours in the kitchen. With just one pot, simple ingredients, and minimal effort, you can create a restaurant-quality soup that's perfect for meal prep, weeknight dinners, or feeding a crowd.

The combination of red lentils, vegetables, and fresh lemon creates a soup that's both nourishing and satisfying—creamy without cream, filling without being heavy, and bright without being acidic. Whether you're new to cooking with lentils or a seasoned soup maker, this recipe delivers warmth, balance, and ease in every bowl.

Butternut Squash Soup Recipe (Roasted, Creamy & Ready in 1.5 Hour)

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Prep Time: 15 minutes | Cook Time: 65 minutes | Total Time: 1 hour 20 minutes | Yield: 6-8 servings | Difficulty: Easy

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Published: January 30, 2026

Why This Butternut Squash Soup Recipe Works

This roasted butternut squash soup delivers restaurant-quality results with minimal effort. By roasting the vegetables first instead of just boiling them, you unlock deep caramelized flavours that transform a simple soup into something extraordinary. The golden edges bring natural sweetness, while the aromatic vegetables create a velvety, comforting bowl perfect for cold weather.

Whether you're meal prepping for the week or need an impressive dinner party starter, this healthy butternut squash soup comes together with just a handful of pantry ingredients.

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Ingredients You'll Need:

Main Ingredients:

• 1 butternut squash, diced (3-4 pounds, about 6 cups diced)

• 1 medium onion, diced - yellow or white onion works best

• 1 carrot, large, diced

• 1 stalk of celery, diced

• 1 liter (about 4 cups) broth - chicken or vegetable broth

• 2 teaspoons kosher salt - divided

• 2 teaspoons garlic powder

• 2-3 tablespoons oil - olive oil, canola oil or vegetable oil for roasting

• Optional: ½ teaspoon turmeric powder** - adds anti-inflammatory benefits and golden colour

Kitchen Equipment

• Large baking sheet

• Sharp knife and cutting board

• Large stockpot (at least 2 quarts)

• Immersion blender or regular blender

• Peeler

• Wooden spoon

• Ladle

How to Make Butternut Squash Soup: Step-by-Step Instructions:

Step 1: Prepare Your Oven and Vegetables

Preheat your oven to 350°F (175-180°C). While the oven heats, peel the butternut squash using a sturdy vegetable peeler. Cut the squash, onion, carrot and celery into uniform 1-inch (2cm) pieces. Consistent sizing ensures even roasting.

Step 2: Season and Roast

Spread all the diced vegetables on a large baking sheet in a single layer. Drizzle with oil and toss to coat evenly. Sprinkle with 1 teaspoon of salt and the garlic powder. Roast for approximately 35 minutes, or until the edges turn golden brown and caramelized. This roasting step is key to developing rich, deep flavour.

Step 3: Simmer the Soup

Transfer all roasted vegetables to your large stockpot. Add the remaining 1 teaspoon of salt, turmeric powder (if using), and pour in the broth until vegetables are covered. Place the pot over medium heat and bring to a gentle simmer. Let the soup simmer for 30 minutes to allow the flavours to meld together.

Step 4: Blend Until Smooth

Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, being cautious with the hot liquid. Blend until you achieve a silky, velvety texture.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls. Optional garnishes include: a drizzle of cream, toasted pumpkin seeds, fresh herbs like cilantro, or a swirl of olive oil. Serve immediately with crusty bread.

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Pro Tips for the Best Butternut Squash Soup

Choose the right squash: Look for butternut squash with a long neck and small bulb. The neck has more flesh and fewer seeds, giving you more usable squash.

Don't skip the roasting: This step makes all the difference. The caramelization adds natural sweetness and complexity you won't get from simply boiling.

Make it creamier: For an extra luxurious texture, add ½ cup of heavy cream, coconut milk, or cashew cream before serving.

Adjust consistency: If your soup is too thick, thin it with additional broth. If it's too thin, simmer uncovered for 10-15 minutes to reduce.

Season to taste: Always taste before serving and adjust salt, pepper, or add a squeeze of lemon juice to brighten the flavours.

Save Time: Frozen pre-cut squash and mirepoix (mix of pre-cut onions, celery and carrots) are often available in your grocery store freezer isle. Feel free to swap frozen pre-cut veggies, instead of fresh, saving time and sometimes money in the process.

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Storage and Make-Ahead Instructions

Refrigerator: Store leftover butternut squash soup in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave.

Freezer: This soup freezes beautifully for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat on the stovetop or microwave oven.

Make-Ahead: You can roast the vegetables up to 2 days in advance. Store in the refrigerator and complete the remaining steps when ready to serve.

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Variations and Substitutions

Instant Pot Method: Sauté diced vegetables in the Instant Pot using the sauté function, add broth, seal, and pressure cook on high for 10 minutes. Natural release for 10 minutes, then blend.

Slow Cooker: Place roasted vegetables and broth in slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Blend before serving.

Vegan Option: Use vegetable broth and coconut milk instead of cream. The soup is naturally vegan-friendly.

Spicy Version: Add ½ teaspoon cayenne pepper or red pepper flakes to the roasting vegetables, or garnish with hot sauce.

Thai-Inspired: Swap turmeric for curry powder and finish with coconut milk and fresh cilantro.

Apple Addition: Add one peeled, diced apple during roasting for extra sweetness.

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Nutritional Benefits

Butternut squash is packed with vitamin A, vitamin C, potassium, and fiber. One serving provides over 100% of your daily vitamin A needs. The addition of turmeric adds anti-inflammatory properties, while keeping the recipe low in calories and naturally gluten-free.

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What to Serve with Butternut Squash Soup

This creamy soup pairs beautifully with crusty bread, grilled cheese sandwiches, fresh salad, or roasted chicken. It also makes an elegant first course for holiday dinners like Thanksgiving or Christmas.

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Frequently Asked Questions (FAQs)

Can I make butternut squash soup without roasting the vegetables?

Yes, you can skip the roasting step and simmer raw vegetables in broth for 30-40 minutes until tender, then blend. However, roasting develops deeper, caramelized flavours that give the soup a richer, more complex taste. The roasting step is highly recommended for the best results.

How do I easily peel and cut a butternut squash?

First, cut off both ends of the squash. Then, cut the squash right above the bulb. Stand each piece upright on the flat end and carefully slice down the sides with a sharp knife to remove the skin. Alternatively, poke holes in the squash, microwave for 2-3 minutes to soften the skin, which makes peeling much easier. Then cut in half lengthwise, scoop out seeds, and dice the flesh.

What type of broth works best for butternut squash soup?

Both chicken broth and vegetable broth work excellently. Chicken broth adds more depth and richness, while vegetable broth keeps the recipe vegetarian and vegan-friendly. You can also use bone broth for added nutrients or low-sodium broth if you want to control the salt content.

Can I freeze butternut squash soup?

Absolutely! Butternut squash soup freezes very well for up to 3 months. Let the soup cool completely, then transfer to freezer-safe containers leaving 1 inch (2cm) of space at the top for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

How can I make this soup creamier?

To make the soup extra creamy, add ½ to 1 cup of heavy cream, half-and-half, coconut milk, or cashew cream just before serving. Alternatively, add a dollop of sour cream or Greek yogurt to each bowl. Blending the soup thoroughly until completely smooth also enhances the creamy texture.

Why is my butternut squash soup bitter?

Bitterness can come from overcooking the vegetables until they burn, using old or spoiled squash, or not adding enough salt to balance the flavours. Make sure to roast only until golden (not dark brown or black), use fresh squash, and season properly with salt. Adding a pinch of sugar can also balance the bitterness.

Can I add other vegetables to this recipe?

Yes! Carrots, sweet potatoes, parsnips, or regular potatoes work wonderfully in this soup. Keep the total vegetable quantity roughly the same to maintain the proper soup consistency.

How long does butternut squash soup last in the fridge?

Properly stored in an airtight container, butternut squash soup will last 4-5 days in the refrigerator. Reheat only the amount you plan to eat to maximize freshness.

What's the difference between butternut squash soup and pumpkin soup?

While both are winter squash soups, butternut squash has a sweeter, nuttier flavour and creamier texture compared to pumpkin. Butternut squash also has firmer flesh that's easier to peel and cut. The recipes are largely interchangeable, though cooking times may vary slightly.

Can I make this soup in an Instant Pot or slow cooker?

Yes! For Instant Pot: Sauté the vegetables (skip roasting), add broth, pressure cook on high for 10 minutes, natural release for 10 minutes, then blend. For slow cooker: Add all roasted vegetables and broth, cook on low for 4-6 hours, then blend. Both methods work well, though stovetop after roasting provides the deepest flavour.

Is butternut squash soup healthy?

Yes! Butternut squash soup is naturally low in calories, high in fiber, and packed with vitamins A and C, potassium, and antioxidants. It's naturally gluten-free and can easily be made vegan. One serving typically contains around 100-150 calories (without cream), making it an excellent choice for healthy eating.

What garnishes go well with butternut squash soup?

Popular garnishes include toasted pumpkin seeds (pepitas), a drizzle of cream or coconut milk, fresh herbs like cilantro, crispy bacon bits, croutons, a swirl of olive oil, roasted chickpeas, or a sprinkle of nutmeg or cinnamon. These add both visual appeal and complementary flavours.

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Roasted Tomato & basil soup

Homemade roasted tomato basil soup is one of the easiest and most comforting meals to make during the colder months. This is a family-favourite recipe in our home, loved for its rich flavour, simple ingredients, and cozy, homemade feel. It’s the kind of soup that warms you up while still being easy and budget friendly.

Roasting the tomatoes is what gives this soup its deep, slightly sweet flavour. The oven caramelizes the tomatoes while roasted garlic becomes soft and mellow, adding richness without overpowering the dish. This simple roasting step creates a depth of flavour that makes this soup taste slow-cooked, even though it’s surprisingly easy to make.

Fresh basil brings brightness and balance, creating that classic roasted tomato basil soup flavour everyone recognizes and loves. With the seasoning perfectly salted, this soup needs very little else. It’s smooth, savoury, and satisfying, whether served on its own or paired with grilled cheese, crusty sourdough bread, or a simple salad.

This easy roasted tomato basil soup is also a budget-friendly meal that works well for families. It’s made with affordable pantry and produce ingredients, stretches easily to feed a crowd, and reheats beautifully. That makes it ideal for leftovers, meal prep, and quick lunches during busy weeks.

This soup has become a cold-weather staple in our home because it’s simple, comforting, and consistently loved by everyone at the table. It proves that family-friendly comfort food doesn’t have to be complicated—and that homemade soup can be both economical and deeply satisfying.

Recipe Card

Ingredients:

• 10-12 Roma tomatoes, diced

• 5-6 garlic cloves

• Extra virgin olive oil, 2 TBSP

• 1 tsp salt, I use kosher salt

• Fresh basil

• 1 L chicken broth

• Optional topping:

• Sharp cheddar or fresh parmesan

• salt and pepper, to taste

Instructions:

1. Preheat over to 350F. Put garlic cloves in ramekin and add the extra virgin olive oil to cover 3/4 coves.

2. Cut tomatoes into 8 pieces. Put on a baking sheet and coat with oil. Sprinkle salt. Put the garlic filled ramekin on a the baking sheet.

3. Roast tomatoes and garlic until edges become golden. Be sure to watch the garlic. It might need to be removed before the rest of the tomatoes.

4. Remove the veggies from the oven and let cool.

5. Add chicken broth, roasted veggies, garlic and oil, fresh basil in a blender. Blend until smooth.

6. Add cheese, pepper, fresh basil to taste. Serve. This pairs well with homemade sourdough bread, salads and sandwiches.

Enjoy!

Roasted Tomato, Garlic & Thyme soup

Homemade roasted tomato, garlic and thyme soup is one of the easiest and most comforting meals to make during the colder months. This is a family-favourite recipe in our home, loved for its rich flavour, simple ingredients, and cozy, homemade feel. It’s the kind of soup that warms you up while still being easy and budget friendly.

Roasting the tomatoes is what gives this soup its deep, slightly sweet flavour. The oven caramelizes the tomatoes while roasted garlic becomes soft and mellow, adding richness without overpowering the dish. This simple roasting step creates a depth of flavour that makes this soup taste slow-cooked, even though it’s surprisingly easy to make.

The roasted garlic and thyme combination is a classic culinary combination that has an irresistible flavour profile. This satisfying soup can be served on its own or paired with grilled cheese, crusty sourdough bread, or a simple salad.

This easy, budget-friendly, roasted tomato basil soup that works well for families. It’s made with affordable pantry and produce ingredients, stretches easily to feed a crowd, freezes beautifully, which can be an easy hands-off meal. That makes it ideal for leftovers, meal prep, and quick lunches during busy weeks.

This soup has become a cold-weather staple in our home because it’s simple, comforting, and consistently loved by everyone at the table. It proves that family-friendly comfort food doesn’t have to be complicated—and that homemade soup can be both economical and deeply satisfying.

Bon appétit!

Recipe Card

Ingredients:

• 10-12 Roma tomatoes, diced

• 5-6 garlic cloves

• Extra virgin olive oil, 2 TBSP

• 1 tsp salt, I use kosher salt

• Fresh thyme

• 1 L chicken broth

• Optional topping:

• Sharp cheddar or fresh parmesan

• salt and pepper, to taste

Instructions:

1. Preheat over to 350F. Put garlic cloves in ramekin and add the extra virgin olive oil to cover 3/4 coves.

2. Cut tomatoes into 8 pieces. Put on a baking sheet and coat with extra virgin olive oil, and the springs of fresh thyme. Sprinkle salt. Put the garlic filled ramekin on a the baking sheet.

3. Roast tomatoes and garlic until edges become golden, about 25 minutes. Be sure to watch the garlic. It might need to be removed before the rest of the tomatoes.

4. Remove the veggies from the oven and let cool.

5. Add chicken broth, roasted veggies, garlic and oil mixture in a blender. Blend until smooth.

6. Add cheese, pepper, thyme to taste. Serve. This pairs well with homemade sourdough bread, salads and sandwiches.

Enjoy!

Turkey & Wild Rice Soup

There’s nothing quite like a warm, comforting bowl of turkey wild rice soup to carry you through the coldest months of the year. This hearty, budget-friendly meal comes together with minimal effort and ingredients you likely already have on hand—making it a true winter staple. Whether you're looking to use up leftover holiday turkey or simply craving something cozy, this soup delivers all the savoury goodness you could want in a single pot.

One of the best time-saving and money saving tips for this recipe is using frozen mirepoix. With diced carrots, celery, and onions already prepped and ready to go, you shave tones of time off of cleaning and chopping vegetables, making this a perfect weeknight dinner solution. The mirepoix simmers gently with the rice to create a thick, hearty base that’s naturally creamy without needing much added richness.

Leftover turkey finds new life here, turning into tender bites that pair perfectly with the earthy flavour of wild rice. A blend of basil, thyme, and garlic powder keeps the seasoning simple but deeply flavourful, allowing the natural savouriness of the turkey and vegetables to shine through. A little salt and pepper to taste brings everything together in a well-balanced, comforting bowl that feels both wholesome and satisfying.

What makes this recipe especially appealing is how inexpensive it is to prepare. With just a handful of pantry staples and freezer items, you can make a big batch that feeds the family—or future you. The mix of rice not only gives the soup wonderful texture but also stretches it farther, making it a great option for meal prepping on a budget.

And the best part? This soup freezes beautifully. Portion it into containers, pop them in the freezer, and you’ve got ready-to-reheat lunches and dinners for weeks to come. When the temperatures drop and you’re craving something warm, hearty, and homemade, this turkey wild rice soup will be waiting for you—simple, cozy, nourishing comfort in every spoonful.

Here’s the recipe!

Ingredients:

1 bag frozen Mirepoix diced vegetables (there should only have carrots, celery, onions)

1 cup rice, I like using brown rice

1 dinner plate full of leftover turnkey meat, cut up into bite-sized pieces

4L of turkey broth

1/4 cup dried basil

3 tbsp dried thyme

2 tbsp garlic powder

2 tsp salt, I like using kosher salt

1/2 cup wild rice, added 20 minutes before serving

Optional: 1 cup pumpkin purée

Instructions:

1. In a large stockpot, add in all ingredients, minus the wild rice. Cook on stovetop over medium heat until all the ingredients are gently boiling. Reduce the heat and allow the soup to simmer for about 20-30 minutes.

2. Add wild rice 20 minutes before serving.

3. season to taste.

4. Pairs nicely with fresh sourdough bread, and topped with freshly grated parmesan, fresh ground pepper and avocado.

Enjoy!