Creamy Feta Potato and Roasted Butternut Squash Soup

Imagine yourself curled up on a couch in front of a fireplace with a bowl of this seriously comforting soup! The blend of potato and butternut squash is a heavenly combination and the feta adds just the right amount of cheesy richness.


I literally threw this soup together.  Don’t you just love it when you think you have nothing to eat and you rummage through your refrigerator and pantry and come up with something spectacular?  This soup was just that!  I had left over butternut squash from my “Potato Butternut Squash Au Gratin with Sage Pesto“, a couple potatoes and some feta.  Voila, a new soup was born.


Enjoy this with a glass of Chardonnay, Sauvignon Blanc, white Rioja, Pinot Gris or a Tempranillo or Pinot Noir.


Recipe: 6 – 8 Servings

  • 1 1/2 Pounds Yellow Potatoes  (about 5 cups)
  • 1 Pound Butternut Squash (about 3 1/2 cups)
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 2 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry Red Wine (or white)
  • 1 Vegetable Bullion Cube – unsalted
  • 1 Cup Sheep Feta
  • 2 Cup Filtered Water
  • 2 Cup Milk – (I used 1 %)
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 2 Teaspoon Fresh Thyme (or 1 teaspoon dried)
  • 2 Teaspoons Paprika
  • 2 3/4 Teaspoons Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper – or to taste
  • 1 Teaspoon Cayanne Pepper (optional)


Dice the potatoes into small cubes, put into a pot covered with water, bring to a boil and continue boiling until potatoes are soft enough for a fork to go in.
Pre-heat oven to 375 degrees
Peel the squash, then de-seed and dice into 1 inch cubes.  Drizzle squash with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper. With your hands toss the squash to coat with oil evenly.  Bake on middle rack for 30 – 40 minutes or until slightly brown on the edges.

Dice the onion, mince the garlic and add to a 3 or 4 quart soup pot or dutch oven along with 2 tablespoons olive oil.  Saute on medium heat for about 10 – 15 minutes or until garlic is slightly golden.  Add the wine and bullion.  Mash the bullion to desolve and cook until wine is syrupy.

In a food processor, add the onions and puree; then add potatoes and slowly add in 1 cup water.  Pour back into pot.

Next add the squash, feta and 1 cup water to the processor and puree, add to potatoes.

Stir in the milk, lemon juice and spices.
Cook until desired hotness.
Health benefits:

Butternut Squash is a great source of fiber and folate making it heart and bowel healthy it has an abundance of carotenoids that is great for eye health and also helps protect against heart disease and very high levels of beta-carotene.  It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increasing energy levels.  It has a significant amounts of potassium and vitamin B6 which is great for the nervous and immune systems.  A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C.  Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Creamy Multi Roasted Pepper Soup

This is a very spicy yet comforting soup full of peppery goodness!  The combination of different peppers gives this soup a unique quality not found in a plain roasted red pepper soup.


It has been dumping rain the last few days and I can’t seem to get spicy roasted pepper soups off my mind.  So I made a big batch of this soup, which I’ll have no problem eating all week long.


Try this soup with a crisp dry white wine like a Spanish Versejo, White Rioja or Cava.


Recipe: 4 – 6 servings

*you can use any peppers you want really!  If you don’t want it hot, omit the Hungarian wax, serrano and jalapeños.  Replace with 2 poblano or bell peppers.

  • 1 Red Bell Pepper
  • 2 Orange Bell Peppers
  • 3 Poblano Peppers
  • 10 Mini Bell Peppers (can sub 1 or 2 yellow bell peppers)
  • 3 Padron Peppers
  • 3 Hungarian Wax Peppers
  • 4 Red or Green Serrano Peppers
  • 2 Jalapeño Peppers
  • 1/2 White Onion – diced
  • 3 Cloves Garlic – minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Container Mascarpone Cheese
  • 1 Cup Half and Half
  • 2 Cups Filtered Water
  • 2 Teaspoons Sea Salt – or to taste

*Garnish with diced roasted poblano


Roast all the peppers, remove stem, seeds and skin.

Add onion, garlic and olive oil to a sauté pan on medium-low heat and cook until onions are soft and garlic just starts to brown.

Puree peppers, onions and mascarpone in two or three batches and pour into a soup pot along with half and half, water and salt.

Cook on medium-low until hot.


Health benefits:

Red Bell Peppers are matured green bell peppers and have more nutrition as they mature.  They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin.  Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They contain lycopene a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, which is great for the prevention of cancers in the bladder, prostate, cervix and pancreas. They are also helpful with increasing oxygen so the body can burn more calories 20 minutes after eating peppers.  They’re also full of vitamin A, vitamin K, and potassium.


Honeydew Melon Gazpacho with Mint Chèvre Pesto

 This Gazpacho has just the right balance of salty, spicy and sweetness.  The Mint Chèvre Pesto adds such a great touch and enhances the flavor of the soup.


 I love this soup on a hot sunny day!  We have been having a lot of really nice days lately, so I thought it was the perfect time to make a chilled soup.  I prefer to leave the seeds in the jalapeño, the heat adds a nice contrast to this slightly sweet chilled soup.


This soup goes great with a sparkling wine, like a Cave, Prosecco, Txakoli or Champagne.  It also goes with a crisp Sauvignon Blanc or with Ang’s  Kiwi Honeydew Sangria.


Recipe: 4 – 6 Servings

Mint Chèvre Pesto (for full batch click here)

  • 1/4 Cups Fresh Mint
  • 1 Tablespoon Chèvre Cheese
  • 1 Tablespoon Raw Almonds
  • 3 1/2 Tablespoon Extra Virgin Olive Oil
  • 1/2 Teaspoon Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Clove Garlic – minced
  • Pinch Sea Salt


  • 2 Shallots or a 1/4 cup
  • 1 Garlic Clove
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/4 Cup Dry White Wine
  • 1 Honeydew Melon (about 3 1/2 cups)
  • 1 Large or 2 Small Cucumber (2 cups)
  • 1 Tablespoon Fresh Tarragon
  • 1Tablespoon Fresh Squeezed lemon Juice
  • 1 Jalapeño


Make the Mint Chèvre Pesto.

Mince and saute shallots and garlic with the olive oil on medium-low heat until the onions are translucent and the garlic has started to brown. Add the wine and reduce to a syrup and set aside to cool.

Cut the melon in half, scoop out the seeds and scoop out the flesh.  Measure and add the flesh to the food processor.

Peel the cucumber, scoop out the seeds and cut into 1 inch chunks. Measure and add to the food processor.

Pick the leaves off the tarragon sprigs, cut the stem off the jalapeno, cut into 1 inch chunks  (remove the seeds If you don’t want it too spicy). Measure and add to the food processor.

Add the lemon juice and puree the soup until smooth.

 Drizzle the pesto over the finished soup. (I add about 1 teaspoon per cup of soup)

Serve chilled or at room temperature.

Creamy White Bean and Sun Dried Tomato Basil Pesto Soup

This is a comforting and extremely flavorful soup, the white beans give this soup its heartiness and the sun-dried tomato basil pesto gives it a rich flavor.


Here is another recipe that I made up due to the fact that I always have too much pesto in the refrigerator.  Hummm, I wonder why, lol!


Recipe:  Approx. 10 – 12 servings

  • 3 Cups Dried White Beans
  • 12 + 8 Cups Filtered Water
  • 1/2 White Onion
  • 2 Cloves Garlic
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1/3 Cup Dry White Wine
  • 1 Vegetable Bullion Cube
  • 1 Recipe Sun Dried Tomato Basil Pesto
  • 1 Cup Greek Yogurt (Greek is much creamier than regular yogurt) or Sour Cream
  • 1/2 Fresh Squeezed Lemon Juice
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Cayenne Pepper
  • 1 1/2 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper


Measure beans and sort thru to make sure there are no rocks then rinse and drain.

Add 12 cups of water and bring to a boil on med-high heat, continue boiling until beans are soft adding the other 8 cups of water as the beans soak it up. (make sure and keep an eye on them)

Make pesto (I often make this the day before) make sure to puree really well.

Dice onion and mince garlic, put them into a saute pan with 3 tablespoons of olive oil and heat on medium-low heat.

Saute until really soft and the garlic is beginning to become golden then add wine and bullion cube, smash the bullion well and saute until syrupy.

Take some of the bean water and mix it with the yogurt or sour cream otherwise it will not dissolve very well.

When the beans are cooked add onion mix, pesto, yogurt or sour cream and spices.

Health Benefits:

White Beans are a super source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.

Sun-Dried Tomatoes are very high in anti-oxidants; just one cup has 23 percent of the recommended daily intake of vitamin C and 16 percent of vitamin A.  The Vitamin C in dried tomatoes helps your body absorb the high iron content as well. They are high in potassium which helps prevent and lower high blood pressure. These tomatoes are very high in dietary fiber compared to raw tomatoes.

Fresh Basil has anti-aging, anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zea-xanthin an anti-oxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.

Butternut Squash Soup Topped with Cilantro Coconut Gouda Pesto

This is a unique take on a butternut squash soup with the cilantro coconut gouda pesto.  I made this soup a savory style instead of the classic slightly sweet style.



Recipe: Serves approx. 6 – 8 servings

  • Cilantro Coconut Gouda Pesto
  • 1 Butternut Squash
  • 1 Yellow Onion
  • 1/3 Cup Dry White Wine
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Unsalted Vegetable Bullion Cubes
  • 2 Cloves Garlic
  • 4 Cups Filtered Water
  • 4 Tablespoons Butter (optional)
  • 1 1/2 Teaspoons Sea Salt or to taste
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Black Pepper


Start by making the Cilantro Coconut Gouda Pesto. (you can do this the day before if you want)

Pre-heat the oven to 400 degrees.

Cut off the stem and the bottom of the squash and peel with a peeler.  Cut in half and scoop out the seeds then cut in to approx. 1 inch chunks and put in to a bowl with 2 tablespoons of each olive oil and wine.  Toss together coating the squash.

Put the squash on a baking sheet and bake on the middle rack for 25 minutes then move to top rack for 10 minutes.

While the squash is baking, dice the onion and mince the garlic.  (or use a garlic press)

Saute the onions, the garlic and olive oil.  Heat on med heat until onions are soft.

Add the wine and bullion cubes the stir until wine is reduced and set aside.

When the squash is done let cool then puree in a food processor or blender with the onions.

Transfer to a soup pot and add the remaining ingredients and cook until hot.

Mix a 1/2 a teaspoon of pesto with 1/2 teaspoon olive oil per cup of soup (or more if you like) and drizzle on top and sprinkle with paprika.