Butternut Squash and Carrot Soup



  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 carrots, rough sliced
  • 3 stalks celery, rough diced
  • 2 small or one large butternut squash, peeled and rough chopped
  • 5 cups vegetable or chicken broth
  • 2 Tbsp chopped fresh sage (or 2 tsp. dried)
  • 1/2 cup soy milk (optional)
  • salt and pepper to taste


  • In a large soup pot, saute the onion and garlic in olive oil until onions turn soft, about 3 to 5 minutes.
  • Add the carrots and celery and cook for another 3 to 5 minutes.
  • Add the squash and stir just to coat, then add the broth and sage. Bring to a boil, then reduce heat to a slow simmer. Allow to cook for at least 25 minutes, or until squash is soft.
  • Blend until silky with an immersion blender or puree in food processor or blender
  • Stir in the soy milk and season with salt and pepper to taste. (I skipped the salt and soy milk and it’s still delicious)

source: about.com


Slow Cooked Chicken and Brown Rice Soup


  • 2 cartons (64 oz) TJ’s organic chicken broth*
  • 1.5 cups carrot, cut into 1/4-inch slices
  • 1.5 cups celery, cut into 1/4-inch slices
  • 1.5 cups onion, chopped
  • 4-6 garlic cloves, minced
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1.5 lbs boneless skinless chicken breasts
  • 1 bag TJ’s (16 oz) Brown Rice Medley (or any grain of your choice, egg noodles, etc.)
  • Salt & pepper to taste


  • Combine broth, carrots, celery, onion, garlic, bay leaves, & thyme in slow cooker
  • Rinse raw chicken and place on top of vegetables
  • Slow cook on medium for 6 hours
  • Transfer chicken to cutting board. Discard bay leaves.
  • Add uncooked rice or noodles to slow-cooker; cover and cook according to package directions (about 35 min for rice)
  • While rice is cooking, shred chicken with fork. Return to soup and serve.

*TIP: the rice soaks up a lot of the liquid, so keep an extra carton of chicken broth handy if you want it to be more “brothy” and less “stewy”

Modified from Food.com