Vegan Delicata Squash Soup with Caramelized Shallots

Today is soup week! Although I have made a few other soup recipes like this Vegan Tomato Soup, I don’t make much! Since moving to the East Coast I definitely eat more soup because well… the weather is much much colder. I’m working now for Crispina ffrench, a textile recycling designer who is based here in the Berkshires. She makes sweaters, skirts, backpacks, screen prints, blankets…tons of beautiful items made from recycled clothing. I take photos, I shoot and edit videos, and I help come up with some awesome ways to build her tribe.

I resonate a lot with Crispina because I’m also an advocate of sustainability, environmentalism, and recycling. (You should see all of the seltzer cans in my apartment – time to bring them in and recycle!) And her whole approach is to save, reuse, and/or recycle the goods that we can.

This week’s theme around the office, and on Crispina’s social media landscape, is SOUP! Crispina mentioned making a vegan delicata squash soup – so I decided I’d take that idea and come up with a recipe for all of you and all of her awesome peeps. Let’s build community, my friends. I’m also going to be making a Soup Cozy out of an old sweater following along with Crispina’s style – so stay tuned for that!

Let’s get started with our ingredients.

I used 2.5 lbs of delicata squash. I tend to make small portions because I live alone, and generally end up eating the leftovers the day after. This delicata squash soup recipe is easy to scale up for guests or family members. This is the perfect soup for fall and cold weather, because it’s warm, filling, and seasonal!

Next step, you’re going to preheat your oven to 350 F and scoop the seeds from your squash. Sprinkle with salt and pepper and place face down on a greased, foil lined baking sheet.

Roast for 20-25 minutes until tender. Remove from the oven and let rest so it’s not too hot to handle.

Next you’re going to cut your shallots in half lengthwise and heat a skillet to medium-high. Heat 1 tablespoon of olive oil and cook until very browned and tender – for about 10-15 minutes. Make sure to stir constantly. About halfway through, add another tablespoon of oil and a tablespoon of water – careful of any splattering! And cover – simmer until soft, stirring constantly.

Sprinkle with 1/4 teaspoon smoked paprika for extra flavor!

Nice and browned!

Next, you’re going to scoop the flesh from the squash and place in a blender along with the shallots, salt, pepper, smoked paprika, and 1 cup of vegetable broth. Start with 1 cup and add 1/4 cup until you get the consistency you like. I used 1 cup for this batch because I like my cold weather soups thick!

Pour into a pot after blending and heat on low, stirring constantly until warm.

And voila! Plate it in a beautiful bowl like this one from one of our favorite local potters Lorimer Burns, use a beautiful tablecloth (that isn’t actually a table cloth, it’s a picnic blanket!) to create a beautiful ambiance to eat this delicious meal. My favorite thing about this meal – local produce, artisan made picnic blanket by Crispina ffrench, and an artisan local pottery from Lorimer Burns. Local, local, local!

Vegan Delicata Squash Soup with Roasted Shallots and Basil

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2 servings

Serving Size: 1 cup

Calories per serving: 371


  • - 2.5 lbs Delicata squash (3 small)
  • - 2 Shallots
  • - Bunch Basil
  • - 1/2 tsp Smoked Paprika
  • - 1- 2 Cups Vegetable Broth
  • - Salt to taste
  • - Pepper to taste
  • - 2 tbsp Olive Oil


  1. Preheat your oven to 350 F.
  2. Cut your squash in half lengthwise and scoop out the seeds with a spoon. Sprinkle salt and pepper on the squash and place face down on a greased foil lined baking sheet. Cook for 20-25 minutes or until tender.
  3. Peel your shallots and cut in half lengthwise. Cut off the ends. Put 1 tbsp of olive oil in a skillet and heat to medium high. Once the oil is hot, place the shallots cut side down, and sprinkle with smoked paprika.
  4. Cook until VERY brown, turn down the heat to simmer, add in your second tbsp of olive oil and simmer. Add 1 tbsp water, cover, and let it cook for about 6 minutes until soft. There will likely be some moisture left, that's okay.
  5. Remove the squash from the oven and let cool before handling.
  6. Place squash, shallots, 1 cup broth, smoked paprika, and a pinch of salt into a blender and puree until very smooth, about 1 minute. Add more broth if you'd like it thinner. I used 1 cup because I like my winter soups thicker and heftier.
  7. Transfer from blender to a saucepan and warm. Serve with julienned basil, fresh cracked pepper, and spicy toasted pepitas.
  8. To toast pepitas, place in a saucepan on medium. Add cayenne seasoning and salt, and toss until toasted.
  9. ENJOY!
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Crockpot Beef Stew


This crockpot beef stew is simple, healthy, and inexpensive! | | The Babbling Brooke

This crockpot beef stew reminds me of my childhood. Growing up my mom wasn’t a very big cook. My dad was a big fan of juicy chicken thighs, grilled steak, and fries. My mom only had two recipes she cooked, and cooked really well. One was spaghetti with meat sauce, and the other was a delicious, comforting beef stew!

In this recipe I opted for the crockpot because it’s a simple way to make your favorite slow cooked recipes, and all you have to do is throw all of the ingredients in, set the timer, and walk away!  The beef in this recipe is so tender while the veggies aren’t mushy or overdone. Everything in this recipe is perfectly done, and I’m so excited to share it with you!

Crockpot beef stew ingredients are quite elaborate | | The Babbling Brooke

The thing about stews is the preparation of the ingredients can take a bit of time! You have to chop your veggies and brown your meat, but thanks to the crockpot once that’s done…the rest of the cook time is completely inactive! All you have to do is push a button and wait! Not to mention, once the time is up the crockpot does an amazing job of keeping your meal warm!

The first thing I did was season my meat! I used 2 lbs of chuck beef, and diced it into cubes. I seasoned it with salt, pepper, chili flakes and smoked paprika. Heat up a cast iron skillet with a couple tablespoons of butter, and prepare to brown your meat!

The meat for the crockpot beef stew is the most important part! This will surely melt in your mouth. | The Babbling Brooke

Brown your meet on all sides in your cast iron skillet, but do not cook through! If you don’t have a cast iron skillet, don’t worry! A stainless still frying pan or even a nonstick can work! I like the cast iron because it really makes the beef browned on the outside and raw on the inside.

Sear your meat first for this crockpot beef stew. That way it'll be nice and tender. |

Once your meat is browned, about 2-3 minutes on each side (your skillet must be super hot for this!) you’ll add in your 1/3 cup of flour. You can use whole wheat flour, or even coconut flour.

Crockpot beef stew meat with flour.

Mix your flour in, and once that’s done you can start adding all of the crockpot beef stew ingredients into the crockpot!

Crockpot Beef Stew in the Crockpot

Once you’ve added your ingredients, pour in your 3 cups chicken broth and 2 cups of water, and season to taste with salt and pepper if you need it!

Cook on high for 3 hours and you’ve got an amazingly delicious crockpot beef stew for two, for the next couple of days!

One of the best crockpot beef stew recipes around! | | The Babbling Brooke

Crockpot Beef Stew

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 4-6 servings

Serving Size: 1 bowl


  • - 2 lbs chuck beef - cubed
  • - 4 roma tomatoes - peeled and cubed
  • - 1/2 medium yellow onion - diced
  • - 1/2 small red onion - diced
  • - 2 carrots - cut into rounds and halved
  • - 2 stalks of celery - cut into 2 inch pieces
  • - 3 red potatoes - cubed
  • - 2 tablespoons tomato paste
  • - 1/4 cup flour
  • - 2 tablespoons smoked paprika
  • - 1 tsp bay leaves, or one bay leaf
  • - Salt + Pepper to taste
  • - 4 cloves garlic - thinly sliced
  • - 2 tablespoons worcestire sauce
  • - 2 tablespoons butter
  • - 3 cups chicken broth
  • - 2 cups water


  1. First, melt 2 tablespoons of butter in a cast iron skillet on high heat.
  2. Mix the meat with salt, pepper, and 1 tablespoon of smoked paprika. Coat well and brown both sides.
  3. Add 1/4 cup of flour to the mixture and remove to a plate.
  4. Place all ingredients in a crockpot. Season to taste with salt and pepper
  5. Cook on high for 3-4 hours, or on low for 6-7 hours.

Butternut and Yellow Squash Soup (Wolf Gourmet Blender Giveaway!)

Butternut and Yellow Squash Soup

I’ve done a partnership with Wolf Gourmet before, and I’m at it again! This time, they’re offering a free High Speed blender to one of my awesome followers. Yes, that’s one of you out there! Scroll to the bottom and follow the steps to enter! I decided to cook up a delicious butternut and yellow squash soup. A no-cook soup if you’ve got an awesome high speed blender like this one!

For the recipe I’m featuring, I decided to make a no cook, butternut and yellow squash soup! That’s right. You just put the ingredients in this blender, turn the setting to “Soup”, and it cooks itself thanks to the friction. Pretty damn amazing!

Squash soup ingredients with text

Start off with these basics, and add seasonings as you see fit! You can add chili flakes, basil, or even a couple chopped tomatoes to add a little bit of acidity. That probably would taste really good in this. I opted for the fresh squash taste, and I’m glad I did because I like it! If you don’t, go ahead and roast your veggies for about 25 minutes first at 375.

Butternut squash soup

The awesome thing about this Wolf Gourmet Blender is that it has a Soup setting . Yep, you heard me right.  A setting made specifically for soup! So all I did was pop on the lid and turn the dial to soup, push start and let this baby go! This butternut squash soup was getting whipped up nicely!

Wolf blender

The finished product was silky, rich, and delicious! Check out the printable recipe below as well as the GIVEAWAY! If you’d like to buy this product, make sure to check out Sur La Table, Frontgate, and Bloomingdales!

squash soup 2

There you have it! I topped my soup with spiced pumpkin seeds (seriously my favorite topping for soups! Including my favorite tomato soup recipe) I also sprinkled a little smoked paprika and chopped up some green onions as well!

Butternut and Yellow Squash Soup (Wolf Gourmet Blender Giveaway!)


  • - 1/2 butternut squash - peeled and cubed
  • - 1/2 yellow squash - peeled and cubed
  • - salt and pepper to taste
  • - 1/3 cup coconut milk
  • - 1/2 cup vegetable broth
  • - Your desired seasonings - I used 1/2 tsp onion powder, 1/2 tsp garlic powder, pinch of cayenne and pinch of smoked paprika.


  1. Place all ingredients in the blender except for 1/4 cup of the veggie broth.
  2. Set your wolf gourmet blender setting to "Soup". Or if you're using a regular blender, place it on the highest setting.
  3. Let the blender do it's thing, stop halfway through to add the broth and taste test. Add seasonings as needed.
  4. On a regular high speed blender, it'll take about 5-10 minutes. On a Wolf or Vitamix, just let it go until it's done!

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Creamy Vegan Tomato Soup

Vegan Tomato Soup

This vegan tomato soup recipe was inspired by me being in a bad mood and needing something comforting.

Tomato Soup 1

Cooking is something I do when I’m in pain. It’s something I do when I’m happy, sad… something I do when I’m feeling bored, and something I love to do when I’m feeling inspired. Cooking has been and will always be a form of therapy for me. No matter what end of the spectrum the intense emotion lies, I know if I cook I’ll fall back into alignment.

Cooking this vegan tomato soup sprung from a need for security, comfort and warmth. It’s fairly chilly here in LA, which is something I’d been missing, I just got back from an amazing trip to Chicago, and I’m spending my Monday all alone. Being alone, especially after traveling, can sometimes be hard for me. I’m a social being and I’m still learning to seek comfort in myself rather than those around me.

Something told me to make this vegan tomato soup, so I obliged…and it turned out so delicious I received everything I had been searching for. Try this vegan tomato soup recipe and you’ll feel just as warm and fuzzy inside as I did.

Or it’ll just make for an awesome weeknight meal, and that’s totally okay too. I’m just super emotional so…yeah.

Tomato Soup

First I started out with about a pound of fresh vine-ripened tomatoes. To peel these, I cut an x in the bottom of each tomato and immerse in boiling water. After about 15 seconds, remove and rinse with cold water. The peels will come off easily!

I roasted a whole bulb of garlic, and I  peeled them and chopped them roughly. I also used half a large shallot – diced, a carrot, peeled and diced, salt and pepper to taste, basil, and coconut cream. It’s thicker and more decadent than coconut milk, and I love it that way. I also used a bit of vegetable broth to lighten it up, but you use that as you see fit.

First I started by sautéing the the carrot in 2 tablespoons of coconut oil. Cook for about 2 minutes, then add in your shallots. Cook until the shallots are translucent and the carrot is softened, about 3 more minutes.

Cut your tomatoes into cubes and toss those into the skillet as well. Cook down until softened on medium heat for about 10 minutes. Add about 1/2 cup of veggie broth and about 1/3 cup of coconut cream to add creaminess. Add your basil, your garlic, and season to taste with salt and pepper. I also added a pinch or two of red pepper flakes for some spice.

Cook down and then use an immersion blender to blend until smooth.

I garnished mine with homemade chili oil, coconut cream, spiced and toasted pepitas, micro greens, parsley and basil.

vegan tomato soup

Creamy Vegan Tomato Soup

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2 servings

Serving Size: 1 bowl


  • - 5 vine ripened tomatoes - diced
  • - 1 carrot - peeled and chopped
  • - 5 cloves roasted garlic - chopped
  • - 1/2 medium shallot - finely diced
  • - 1/2 cup veggie broth
  • - 1/3 cup coconut cream
  • - Salt and Pepper
  • - Fresh basil
  • - Red chili pepper flakes


  1. To start, you'll want to peel your tomatoes and carrot, and chop them.
  2. Roast your garlic, peel your cloves and chop them as well as the shallots.
  3. Saute your carrots until soft, about 7 minutes. Add in the shallots and saute until translucent, about 4 minutes.
  4. Add in your tomatoes and roasted garlic. Cook down for about 3 minutes, then add in your veggie broth.
  5. Season to taste with salt, pepper and chili flakes. Once the seasoning is how you like it, add in your coconut cream.
  6. Cook for about 10 minutes.
  7. Use an immersion blender, or throw the entire pot into a blender and blend until smooth, then return to the pot.
  8. Garnish with coconut cream, toasted pepitas and green onion.