Feature Archives - Pamela Salzman

Dinner Planner – Week of November 25, 2024

Hi Friends! We’re in the Thanksgiving home stretch! I hope you’re excited, organized, and looking forward to a beautiful holiday with loved ones. Don’t go for perfection or bite off more than you can chew (so to speak). Ask for help, prep in advance, don’t stress, and roll with the punches if something doesn’t go according to plan. See Monday’s Substack newsletter for my exact timeline for Thanksgiving day.

Here’s your dinner planner for the week:

Meatless Monday: Chipotle Cauliflower Tacos, refried beans, Guacamole and baked tortilla chips

Tuesday: Slow cooker white bean soup with sausage and collard greens

Wednesday: Easy One-Pot Pasta recipe From My Bowl, I’ll add either cubed smoked mozzarella or some cooked chickpeas or both!

Thursday: Happy Thanksgiving! If you’re still searching for recipes and tips, my Thanksgiving e-book is here.

Friday: Thanksgiving Leftovers Reuben Wrap, Leftover Mashed Potato Croquettes, any vegetables you have left or broccoli. If you are feeling like you want something lighter, my Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette!

Saturday brunch: Leftover Stuffing and Egg Bake + yogurt with berries

Sunday: Any leftover meat you have or roasted chicken, The Best Root Vegetable Gratin, sautéed spinach

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 18, 2024

I’ve been getting busy prepping for Thanksgiving! 15 minutes here and there adds up to a lot of help on the big day. If you are feeling like you are not well organized yet for Thanksgiving, my Thanksgiving e-book is a LIFE-SAVER! No scouring my site for every recipe or searching for trouble-shooting turkey tips. It’s all in one handy PDF and it’s only $15. A few of you have asked me if I am doing a gift guide this year and yes, I am planning on it for the Monday after Thanksgiving!

Here is your dinner planner for the week:

Meatless Monday: Cozy Roasted Butternut Squash and Apple Soup + Fall Market Salad with Pomegranate Vinaigrette and Savory Granola

Tuesday: Quinoa and Jicama Salad with Avocado Dressing + rotisserie chicken (or any protein that you choose)

Wednesday: Parmesan Baked Tofu (I’m going to skip the cherry tomatoes) + Roasted Fall Vegetables with Italian Agrodolce

Thursday: Quick and Easy Pistachio Crusted Salmon, Crunchy Kale Salad Recipe with Almond Vinaigrette, roasted carrots

Friday: Minestrone Soup from Love & Lemons (I might add precooked or browned sausage to this) + Cornbread (with quinoa!)

Saturday brunch: Individual baked oatmeal cups, Pumpkin Spice Yerba Mate Latte, and fruit

Sunday: Turkey Bolognese Spaghetti Squash Casserole, roasted cauliflower, Sweet Potato Brownies (for a sweet treat!)

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Cozy Roasted Butternut Squash and Apple Soup Recipe

This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

butternut squash and apple soup in two bowls

Why You’ll Love This Butternut Squash and Apple Soup

I’ve been making my traditional Butternut Squash Soup for over 30 years, but this version, with the addition of apples and sage, offers a fresh take that I absolutely adore. The apples add a subtle sweetness, and the sage provides that perfect herbal note. Plus, the easy technique—roasting the squash whole—saves time and hassle.

This delicious soup is also wonderfully versatile—it pairs beautifully with crusty sourdough for a cozy lunch or works as an elegant starter for a holiday meal. Plus, it’s easily adapted for different dietary preferences, making it a great choice for any crowd. Try it as a warm-up for Thanksgiving or enjoy it with a seasonal salad and cornbread for lunch. And remember: soup is only as good as the stock, so if you’re able, try making a homemade stock to take this dish to the next level.

Ingredients and Tips

Here’s what you’ll need and a few pointers for making this easy butternut squash soup recipe shine:

recipe ingredients on a white countertop

Butternut Squash: Use two small or one large squash (about 4 pounds). Roasting the squash whole simplifies prep and adds natural sweetness.
Olive Oil: Unrefined, to give it a mild, pure flavor.
Yellow Onion: Brings a mild sweetness and rich, savory flavor to the soup.
Celery: These add depth of flavor to the soup base.
Apples: Any variety works! I find that slightly tart Granny Smith apples provide a nice balance.
Stock: Use homemade vegetable or chicken stock if you can; it makes a big difference in flavor.
Maple Syrup: Just ¼ cup for a hint of warmth and natural sweetness.
Sea Salt and Black Pepper
Sage: Fresh sage is best for that earthy, fall flavor.
Milk of Choice: Adds creaminess—dairy or non-dairy both work beautifully. Whole milk is fine but use heavy cream if you’re looking for a very creamy, decadent soup.

For exact ingredient amounts, see the full printable recipe card below.

Step-by-Step Instructions

butternut squash cut in half on a baking sheet

Step 1. Preheat and Roast the Squash: Preheat your oven to 350°F. Place the whole butternut squash on a baking sheet and roast for 45 minutes. Once cooled, cut in half, scoop out the seeds, and remove the flesh.

Step 2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped yellow onions, celery, and apples. Sauté until tender and the onion is translucent.

Step 3. Simmer the Soup: Add the roasted squash, stock, and maple syrup. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, and sage, and cook for another 5 minutes.

Step 4. Blend and Finish: Carefully blend the hot soup with an immersion blender until smooth. (If using a regular blender, work in batches and be cautious with the hot liquid.) Stir in the milk and taste to adjust the seasoning if needed.

a bowl of butternut squash and apple soup topped with sage

How to Serve Butternut Squash and Apple Soup

Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.

Storage Tips

Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.

Recipe FAQs

Can I use pre-cut squash?

Yes! Using pre-cut butternut squash cubes can save time. Roast them for about 25 minutes at 350°F, then proceed with the recipe as written.

Can I use frozen butternut squash?

Yes, you can absolutely use frozen butternut squash in this recipe! Frozen squash is a great time-saver since it’s pre-cut and ready to go. You can skip the roasting step and add the frozen squash directly to the pot along with the other ingredients. Just keep in mind that frozen squash might cook a bit faster, so check for tenderness and adjust the cooking time as needed.

How can I make this a vegan butternut squash soup?

Use vegetable stock and coconut milk or a splash of cashew cream in place of milk to keep that same creamy texture. Just make sure it’s unsweetened if using coconut milk.

What apples work best in this soup?

Granny Smith or Honeycrisp apples work particularly well because they bring a good balance of sweetness and tartness. But really, any apple you have on hand will work!

More Soup Recipes

If you give this Thanksgiving salad with pomegranate salad dressing recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

Cozy Roasted Butternut Squash and Apple Soup Recipe

Pamela

This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

Print Recipe Pin Recipe

Servings

Ingredients

2 small or 1 large butternut squash about 4 pounds
2 teaspoons unrefined olive oil
½ yellow onion chopped
2 celery stalks chopped
2 apples any variety, cored and chopped
4-5 cups vegetable or chicken stock preferably homemade, depending how thick you like your soup
¼ cup pure maple syrup
2 teaspoons sea salt
Freshly ground black pepper
1 Tablespoon fresh sage leaves
½ cup plain unsweetened milk of choice (dairy or non-dairy)

Instructions

Preheat the oven to 350 F degrees.
Place the butternut squash (whole) on a baking sheet and roast in the oven for 45 minutes. Allow to cool and then cut in half lengthwise. Remove the seeds. Then, you can either scoop out the flesh with a spoon or peel off the skin, whatever is easier for you. Set aside.
Heat a large soup pot (I use a 6qt) over medium heat. Add the oil and when warm, add the onion, apple and celery. Saute until vegetables are tender and onions translucent.
Add the butternut squash, stock and maple syrup and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper and add the fresh sage. Cook for another 5 minutes.
Puree soup in a blender or with an immersion blender until smooth. If you do this in a blender, be careful when blending hot liquids and you may have to do this in batches. Stir in milk. Taste for seasoning and serve.

Notes

Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.
Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.

Tried this recipe?Let us know how it was!

Dinner Planner – Week of November 11, 2024

dinner planner with 9 images of ready to eat meals

I used to post my weekly to-do list for Thanksgiving on my site, but now I’m putting it all in my Su bstack newsletter. Not to sound like a broken record BUT the sooner you commit to a menu, the sooner you can start prepping ahead. I do most of my grocery shopping for Thanksgiving THIS week. You can buy canned goods, frozen items, spices, baking supplies, nuts and dried fruit, winter squashes, sparkling water and booze, even butter, and many dairy products. Now is also a good time to get your knives sharpened and check your serving pieces. If you need a guidebook to help you figure out which recipes to include in your Thanksgiving menu, troubleshooting tips, how to plan your timeline and more, you can order my Thanksgiving e-book here!

Here’s your dinner planner for the week:

Meatless Monday: Split Pea and Barley Soup, Thanksgiving Salad with Homemade Pomegranate Vinaigrette

Tuesday: Easy Balsamic Chicken from The Mediterranean Dish, Cauliflower Mashed Potatoes, Roasted Brussels Sprouts

Wednesday: Mediterranean fish stew, fennel and green bean salad with olives

Thursday: Deconstructed stuffed cabbage casserole (you can swap lentils for the meat to make this vegetarian), baked parsnip “fries”

Friday: Turkey meatballs with pasta or polenta, sautéed spinach

Saturday brunch: Pumpkin Pancakes with Yogurt and Homemade Applesauce

Sunday: Spicy Salmon Sushi Bake + cucumber and avocado salad with creamy miso-ginger dressing

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 4, 2024

I hope you all had a nice Halloween! For those of you who take my online monthly classes, the new Thanksgiving class is uploaded! You can purchase just a single class if you’re not a subscriber. Here’s the menu if you’re looking for some new inspiration and/or if instructional videos help you!

Here’s the new menu:

Caramelized Pear Salad

Cheddar-Jalapeno Corn Pudding

Chocolate Cream Pie with Gingersnap Crust

Make-Ahead Turkey

Roasted Acorn Squash with Sage Brown Butter, Hazelnuts, and Raisins

Here’s your dinner planner for the week:

Meatless Monday: baked ziti* (you can opt for not meatless and add browned sausage), garlicky broccoli

Tuesday (election night): It’s going be a long night and I will likely need a Spicy Tequila Cocktail plus chicken pot pie, sauteed green beans with shallots, and maybe something sweet like this apple fritter skillet cake

Wednesday: Creamy Chicken and Wild Rice Soup (this is enough for us for a meal, but add a kale salad with citrus vinaigrette if you need more)

Thursday: Harvest Chopped Salad, simple roasted salmon (or rub with olive oil and your favorite seasoning blend)

Friday: Turkey and Pinto Bean Sloppy Joes (serve with a toasted bun or over rice), classic cole slaw

Saturday brunch: Chickpea “tuna” salad on toast or lettuce cups

Sunday: One Pot Farro with Cauliflower and Golden Raisins, Herb-crusted Beef Tenderloin from Smart in the Kitchen

*baked ziti: Spread a thin layer of marinara sauce on the bottom of a 13-9 baking dish. Combine 1 pound ziti, cooked until al dente, with 1 15-ounce container of ricotta and about 2 cups sauce. Mix well. Add to baking dish and cover with a thin layer of sauce, sprinkle with grated parmesan and shredded mozzarella. Bake in a preheated 350 oven for about 30 minutes or until bubbling and cheese is melted.

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Creamy Chicken and Wild Rice Soup Recipe

creamy chicken and wild rice soup in a large pot.

This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.

Why You'll Love This Creamy Soup

Soup season is officially here, and this is one of my favorite soups to make when I need something cozy, nourishing, and filling. All you need is a large pot to make a soup with wholesome ingredients that your family will ask for again and again.

If you love cream-based soups but want a lighter alternative, this one is perfect – its velvety texture comes from coconut milk and pureed white beans instead of heavy cream. Whether you’re making it for a weeknight meal or prepping ahead for the week, this is a great recipe to keep on hand. The flavors deepen as it sits, so leftovers taste even better the next day!

No matter the occasion, a bowl of soup is always welcome at the dinner table. Try my red lentil tortilla soup recipe or my pasta e fagioli soup recipe next with a side of my whole wheat Irish soda bread.

Ingredient Notes

Wild rice or wild rice blend: Quinoa or farro would work for a different grain vibe. Use brown rice, white rice, or jasmine rice if preferred.
Water: You could swap in stock for more depth.
Unrefined, cold-pressed extra-virgin olive oil: Avocado oil or ghee are great alternatives.
Boneless, skinless chicken thighs or breast: Provides protein and richness; tofu or tempeh would be good plant-based options. Using leftover chicken or rotisserie chicken makes this recipe super easy.
Yellow onion: Leeks or shallots would also work.
Garlic
Shiitake, cremini, and/or white button mushrooms: Offers texture; any mix of wild mushrooms would elevate the flavor.
Fresh flat-leaf parsley: Brightens the soup; cilantro or chives could lend a different fresh note.
Fresh thyme: Adds a subtle earthiness; rosemary or sage could bring a cozy twist.
Crushed red pepper: Adds a little heat; omit if you want it mild or try smoked paprika for warmth without spice.
Sea salt
Black pepper
Almond, cashew, or soy milk: I prefer a richer milk like soy. Milk contributes to the creaminess of the soup. You can also use whole milk if you prefer.
White beans: Boost protein and fiber, making the soup more filling; chickpeas or navy beans would also be nice.
Chicken, vegetable, or mushroom stock: Mushroom stock adds extra umami for a plant-based option.
Coconut milk: Provides silky richness and a hint of sweetness; use full-fat oat milk, heavy cream, or any of your preferred milk if preferred.
Handful of collard greens, kale, or other tender greens: Adds color and nutrients. Spinach or Swiss chard would also complement the soup.

See the full recipe card below for exact ingredient amounts.

Step-by-Step Instructions

Step 1: In a 2-quart medium saucepan, combine the wild rice, water, and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 40 – 45 minutes, or follow the package instructions. If you’ve soaked the rice, it’ll be ready in 20 – 30 minutes. Drain any excess water and set the rice aside.

Step 2: While the rice cooks, heat a 5-quart soup pot (or large Dutch oven) over medium heat. Add the olive oil, then place the chicken pieces in a single layer – avoid overcrowding the pot. Cook until golden brown on both sides. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and repeat if needed.

Step 3: In the same pot, add a little more oil if it looks dry. Add the onion, garlic, and mushrooms. Sauté for 5 – 7 minutes until browned. Season with parsley, thyme, crushed red pepper, salt, and pepper to taste.

Step 4: Blend the milk, white beans, and mushroom stems in a blender until smooth.

Step 6: Add the stock, blended bean mixture, browned chicken (and any accumulated juices), cooked wild rice, and coconut milk to the pot.Bring the soup to a boil, then lower the heat and simmer uncovered for 15 minutes. Remove from heat. Use two forks to shred the chicken into bite-sized pieces. Stir in the tender greens until wilted. Taste and adjust the seasoning. The soup will thicken as it sits. Enjoy!

Slow Cooker Instructions

Step 1: Rinse the wild rice and drain well.
Step 2: Place the wild rice, chicken, onion, garlic, mushrooms, parsley, thyme, crushed red pepper, salt, and black pepper into the slow cooker. Pour in the stock and coconut milk. Stir everything to combine.
Step 3: Cook on low for 6 – 7 hours or on high for 3 – 4 hours. The chicken should be tender and easy to shred, and the rice fully cooked.
Step 4: About 20 minutes before serving, blend the white beans, plant milk, and reserved mushroom stems until smooth.
Step 5: Stir the white bean mixture into the soup, and use two forks to shred the chicken. Add greens and stir until they wilt.
Step 6: Taste the soup and adjust the seasoning with more salt, pepper, or crushed red pepper if needed. Enjoy!

Recipe Tips

Add whole thyme sprigs to the soup as it simmers – the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.

Serving Tips

Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love.

Top with freshly grated lemon zest just before serving.

Storage Tips

Store leftovers in the fridge in an airtight container for 4 – 5 days.

To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Recipe FAQs

Can I use rotisserie chicken?

Absolutely! Shred the rotisserie chicken and add it in Step 6 to warm through.

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free as written. Just make sure any stock you use is also certified gluten-free.

What can I substitute for wild rice?

Quinoa, farro, or brown rice will all work, though each will bring a different flavor and texture.

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If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

Creamy Chicken and Wild Rice Soup

Pamela

This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Main Course, Soup

Cuisine American

Servings