Butternut and Caulflower Soup

Butternut Squash Soup 2

Recipe from: me

This soup is so buttery and smooth, yet extremely low in fat. A rare find indeed! I loved it exactly as it came out, yet I still intend to play around with it and find other tasty versions. I’d like to omit the rosemary (which I overuse with squash and sweet potato recipes) and try some other things. Leeks? Red pepper flakes? Thyme? Sage? Oregano? Curry powder? Coriander seeds? And maybe add some more veggies in addition to the cauliflower, like peas or chunks of zucchini or other squash or parsnips or turnips. I love messing around with things.


  • 1 head of cauliflower
  • 1/2 tbsp. butter
  • 1 onion, diced
  • 3 cloves of garlic
  • 1 1/2 tsp. salt
  • pepper to taste
  • 2 tsp. rosemary
  • 1/4 tsp. Trader Joe’s 21 Seasoning Salute
  • 2 1/2 cups water, more or less


Rinse, cut, and steam cauliflower. Set aside.

Saute the onion in a small saucepan. When it starts to become translucent, squeeze the garlic through a press and cook for one additional minute. Add the onion and garlic along with 1/2 cup water to a blender and puree. Return the the saucepan. Add the butternut squash and seasonings, along with water until the desired thickness is obtained. Bring to a boil.

Reduce heat to low and add the cauliflower. Taste to check seasonings; refine if necessary. Simmer for several minutes or as long as is convenient.

Serve and enjoy.


Salsa Soup

From: Papa, original source unknown

I made this soup with my grandpa the first time. He raved about it, but I thought it was going to be strange. Sweet potatoes and salsa? Eh… but I added some cheese and some crushed tortilla chips, and it was actually very tasty and satisfying! My aunt was also skeptical of the combination at first, but she too was converted. I’d imagine it would be the perfect sort of thick, filling soup to have on a cozy autumn evening.


  • 1 tsp. butter or oil
  • 1 small onion, chopped
  • 1 large sweet potato or yam (I’ve used yams both times I’ve made it)
  • 4 cups chicken broth (or veggie broth to make the recipe vegetarian)
  • 1/2 tsp. ground cumin
  • 1 can corn niblets, drained
  • 1 cup salsa–mild, medium, or hot is up to you
  • 1 can tomato sauce
  • 1 can black beans, rinsed and drained
  • tortilla chips

Optional: Cheese, sour cream, and cilantro for garnish


1) Heat oil in a large pot. Add onion and saute over medium heat until softened and translucent.

2) Chop the sweet potato or yam into 1/2 in. cubes. Add it with the broth and cumin to your pot. Bring to a boil, then cover and reduce heat and allow to simmer for 15 minutes or until the sweet potato is tender. With immersion blender, process soup until smooth. (If using a countertop blender, cool sweet potato mixture 10 minutes, then blend in 2 batches.)

3) Stir in corn, salsa, tomato sauce, and black beans. Simmer, covered, for 5-10 minutes to blend flavors. Garnish if desired, and serve with crunched tortilla chips sprinkled on top.

My tip: Make sure you wear an apron and keep the pot covered when you can. Sweet potatoes have a habit of spitting at you! Don’t spit back to get even, either.