by Kelsey Paz October 05, 2015

fall squash & thyme soup photo

I'll be honest, living in Southern California, we are spoiled with amazing fresh, organic produce. Now that alone calls for a happy-grateful dance celebration. However, when we were introduced to the farm fresh, organic-produce-delivered-to-your-doorstep-idea through Farm Fresh To You, our happy-grateful dances were cranked up a notch and may have involved some embarrassing singing that is usually reserved for long (or short) road trip sing alongs but deserved an appearance during this time of excitement!

This past week in our latest delivery, I was introduced to a vegetable that I thought only existed in my dreams, where all veggies & fruits are never the color they are in real life. But after blinking twice, nope, still there, and BLUE! Yes everyone, in front of me, right there on our blue front porch was a blue squash to match. After scouring the produce list included with each package for whichever name listed was one I had never heard of, I discovered it to be called by the name of Blue Hubbard Winter Squash. ("Learn something new every day")


I then made it my mission to figure out a recipe to make with this delightful squash. I landed on soup and began my journey. My fiancé and I had a wonderful candle lit meal of Blue Hubbard Winter Squash Soup, which then sparked our new weekly post: CANDLE LIT MEALS.

Introducing our first recipe for your very own candle lit meal this week:


Equipment you will need
  • 2 baking sheets
  • blender
  • large pot
  • skillet
Ingredients you will need
  • 1, 1.5 kg blue hubbard squash; Cut into large chunks  (Substitution: Butternut squash is VERY similar in taste)
  • 1 large leek; sliced into large chunks
  • 1 medium onion; cut into large chunks
  • 3 tbsp coconut oil (divided: for skillet & baking sheet)
  • 2 stalks celery; chopped
  • 1 tbsp fresh thyme leaves
  • 4 cups vegetable broth (we used this organic one)
  • salt & pepper to taste
  • Tofurky vegan Kielbasa sausage (you can use the real deal if you prefer.); Two links, sliced.
Directions Preheat oven to 350ºF. Place all veggies (except celery) onto an oiled (with a portion of the coconut oil) baking sheets. This may require using two sheets. Make sure veggies are covered in the oil before baking.
  • Note: The squash chunks should be large with skin still on.
Bake at 350ºF for 30 minutes. Once finished, remove & let cool off a bit before peeling away the skin on large squash chunks. Meanwhile (while veggies are cooling a bit), in a large pot, heat 1 tbsp of the coconut oil and add the chopped celery. Sauté about 5 min or until softened. Next, add peeled squash, other roasted veggies, vegetable broth, thyme leaves, & salt and pepper to taste.  Bring to a boil, then simmer for 5 min to heat thoroughly. Now get out that blender. Place the warm soup into your blender slowly in small batches to avoid a mess and, most importantly, burning yourself. Blend until all chunks are smooth and mixture is thick.
  • Note: If you like thinner soup, simply add more vegetable broth.
In a skillet, sauté the sliced sausage pieces in the rest of the coconut oil. Top your soup off with these savory piece to add depth to your squash soup. (Plus protein is VERY important in a balanced diet.) IMG_2473 I hope you enjoy this festive treat as much as we do. CHEERS to getting into the cozy spirit of FALL! Pair this candle lit meal with the scent of Spumpkin.

Kelsey Paz
Kelsey Paz


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