Creamy and Simple Butternut and Sweet Potato Soup

It’s finally here! Autumn has officially hit! There’s a crispness to our morning air, the leaves are beginning to change, the days are a little bit shorter, and girls have officially broken out the PSL lattes!

I myself LOVE this season! I love the cooler weather, wearing sweaters, the smell in the air…. but mostly I love the food! The farm stand starts stocking my favorite veggies this time of year. Broccoli, cauliflower, sweet potatoes and winter squash…. one of my absolute favorites being Butternut!

I also have been known to love a good bowl of soup, so having the cool weather as an excuse to whip up a pot of soup on the regular makes me happy! I’ve already made about 3 different soups and it’s only been officially fall for a week now.

Sadly when I first met my husband he proclaimed that he HATED soup. I know! I was just as shocked as you are! How could anyone hate soup?! It’s warm, it’s comforting, filling and it’s flavorful!

This did not stop me from pumping out soup after soup on a mission to change his mind.

Happily, I can tell you that he no longer hates soup. He will eat any soup I give him and he usually asks for more! He does however favor a creamy soup (especially on colder days).

I made this particular soup after a busy day at the farm stand. One of my favorite parts of making soup is how easy it can be! You literally cut everything up, throw it in a pot and walk away. That’s the kind of dinner I can get on board with during this time of year… especially now when I’m working a full time job and helping out at the stand on weekends and I’m 5 months pregnant.

I literally stood at the farm stand after work and saw butternut squash and sweet potatoes and decided to challenge myself to a new soup. I am so glad I did because this one is definitely a new favorite!

Not only is this husband approved, but this one is also sister in law approved as well! She happened to be over for dinner that night and the two of them loved it!

So if you’re not sure to do with our butternut squash and want to try a twist on your usual butternut squash soup recipe, give this one a whirl! It is so simple, very minimal ingredients and SO delicious!

Happy cooking!

1 Butternut squash chopped

2 carrots chopped

2 sweet medium potatoes chopped

1 onion chopped

3 cloves garlic minced

1 tbs olive oil

4 cups veggie stock

1 can coconut milk

1 tsp salt

1/2 tsp fresh pepper

1 tsp turmeric

1/2 tsp sage

1/2 tsp thyme

1 tsp paprika

1 tsp chili powder

Optional topping: crumbled bacon…. I usually don’t add it because the soup is delicious on its own but my husband LOVES to!

  1. In a large soup pot heat olive oil and add onion and garlic. Sauté for about 2 minutes or until they begin to sweat (or the onions start to become translucent).
  2. Add the chopped carrots, butternut squash and sweet potato and stir. I like to let it cook for about a minute.
  3. Throw in your spices and stir everything together, again let them cook for another minute so the flavors can really sink into those veggies.
  4. Add you veggie or chicken stock and bring to a boil. Once it comes to a boil reduce to a simmer and cook for about 25 min.
  5. Add in your coconut milk stir well, and cook for another 5 min.
  6. Place soup in a blender or food processor or use my favorite tool and immersion blender to purée!

Serve it to your family, friends or company and enjoy!

Love and light,

Rachael Krupski

Guilt Free Chocolate Chip Cookie Bars

Happy September! It’s hard to believe it’s actually here! Where is this year going?

I can’t say I’m not excited to see September finally arrive. Something magical starts to happen this time of year. The leaves begin to change, the mornings get cooler and quieter, and fall decor and produce kicks into overdrive at the farm (and my house… yes I already have a pumpkin proudly displayed on my table… not even sorry).

As fall quickly approaches (sorry but it’s true!) this pregnant lady has been craving all types of baked goods! Something about fall makes me want to bake breads, cookies, and cakes. I have been trying to keep my diet as healthy and nutrient dense as possible for baby girl Krupski, while allowing myself to give into cravings once in a while.

A few weeks ago we were invited to a dinner party at a friends house, and I decided that was the perfect time to whip up a dessert! Still keeping baby in mind, I chose to make something that was not just yummy but also nutritious… without anyone knowing!

I had been craving brownies and chocolate chip cookies that week, so it made sense to me to try and make something that mixed that warm gooey brownie texture with a chocolate chip cookie flavor! I went to my pantry and gathered my ingredients, threw them into a food processor, and created a delicious batch of Guilt Free Chocolate Chip bars.

My husband was skeptical… as he always is when I make a healthy dessert. He fondly remembers the days of cookies, cupcakes and brownies when we first started dating. He somehow forgets the part where where both gained 20 LBs from all my baking back then. He wasn’t sure a healthy dessert was the right choice to bring to a dinner party.

Well, on the way home (clean cookie plate in hand), he apologized for ever doubting me. They were a hit! Nick even ate 2-3 of them! No one had any idea they were healthy until I revealed my ingredients… and even after that they continued to grab them. I will definitely be bringing them to a party again soon.

These bars came out gooey, soft, and sweet with just the right amount of chocolate flavor. They took 5 min to prep, and 30 min to bake. Best of all, the batter is made entirely in a food processor (or blender) so clean up is a breeze!

Try these bad boys out! Share them with friends and family, and I bet that plate will be clean by the end of the party.

  • Guilt Free Chocolate Chip Cookie Bars
  • Ingredients:
    • 1 can chickpeas
      3/4 cup creamy peanut butter
      1/4 cup pure maple syrup
      1/2 tsp vanilla
      1/4 tsp baking powder
      1/4 tsp baking soda
      1/2 cup chocolate chips

    1. Preheat oven to 350° and grease your baking dish. (I used coconut oil spray in a 13×9 inch pan but u can use a smaller pan for thicker pieces just add more time to bake).
    2. In a food processor add chickpeas, peanut butter, maple syrup, vanilla, baking powder and baking soda and combine on high speed until mixture is creamy.
    3. Add the chocolate chips and pulse until they are evenly mixed in.
    4. Spread your batter onto your greased pan and bake for 25-30 min or until the edges begin to pull away from the pan. You can also use the toothpick test to see if they are ready!

    That’s it! I told you they were simple! When I told everyone there were chickpeas in them people were shocked!

    They add a nice serving of protein in this dessert that will help regulate your blood sugar. That’s right, instead of this dessert sending sugar surging through your blood stream, that protein will help to slow the process down and keep your blood sugar much steadier. Just an added bonus to a delicious treat!

    I hope you try these cookie bars out and let me know what you think! Happy baking!

    Love and light,

    Rachael Krupski