Honeychick Homestead

Homestead, Health, and Happiness

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Warming Winter Squash Soup

While it’s been in the 60’s here most of the week, it seems everywhere east of the Rocky Mountains is in a deep freeze! Since most places are freezing, I thought you’d enjoy this warming, winter squash soup recipe.IMG_5449

Soup is my favorite way to eat butternut, and other winter squash, like delicata. All winter, there has been abundance of squash at the farmers market so I tried a few different squash soup recipes. I’ve finally come up with one I like the best.

If you don’t like squash you can use a mix of carrots and sweet potatoes in place of squash.

Hope this soup helps keep you warm, remember there’s only 27 days until spring!

Serves: 4-6   Prep time: 15 minutes   Cook time: 50 mins


  • 3 to 3 1/2 pounds butternut, delicata, carrots, and/or sweet potatoes
  • 3 TBSP butter, or coconut oil, melted, for brushing
  • 1 TBSP sea salt
  • 1 tsp black pepper
  • 3 cups chicken or vegetable broth
  • 1/4 cup honey
  • 2 tsp dried ginger, or 1 tsp of minced fresh ginger
  • 3/4 cup coconut milk or heavy cream
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • Optional: Sour cream for topping


Heat the oven to 400 degrees F.

If using butternut squash cut into quarters, and remove seeds. If using delicate squash, cut in half and remove seeds. If using carrots and sweet potatoes, peel, then roughly chop.

Place squash (or sweet potatoes and carrots) onto a baking pan, brush flesh of squash with butter and season with 1 tablespoon of salt and 1 teaspoon of pepper. Roast in oven for 30 to 35 minutes or until the flesh is soft and tender. The carrots and sweet potatoes will likely become tender after 20 to 25 minutes.

Scoop the flesh from the skin into a medium size pot. If using carrots and sweet potatoes, you can just add them to the pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer.

Remove from heat and use a stick blender, puree the mixture until smooth. If you don’t have a stick blender, you can allow the mix to cool for 5 minutes and carefully transfer to a blender or food processor. Do not fill more than halfway.

I highly recommend investing in a stick blender, they cost about $30, are great for pureeing soups, and are a super handy kitchen tool!

Once the mix is pureed, stir in the coconut milk or heavy cream and return to a low simmer. Stir in the nutmeg and cinnamon. Add salt and pepper to taste. Top with optional sour cream.

I’d love to hear if you tried this recipe!



Spicy Burdock Salad


This is my attempt to recreate the Spicy Burdock Salad found at Delica in San Francisco. If I could be “in love” with a salad, this would be the one! Even though it’s called Spicy Burdock Salad, it really isn’t that spicy at all!

I first tasted this heavenly salad several years ago during my first visit to the Ferry Building Marketplace. During my most recent trip to farmers market, I made sure I had lunch at Delica again. I wasn’t disappointed!

Since my most recent trip was right before the New Year, I decided to make this salad for my in-laws Japanese New Years Day gathering. Thankfully, I found the salad girl of Say Yes to Salad also loves this salad as much as I do, and she had a version of the recipe on her blog. Her version was a great starting point for helping create my version of this salad.

I believe her recipe left out some key ingredients, like lotus root, mizuna, and mirin. I do think it’s important to include the all three. The lotus root and mizuna have great taste! If you can’t find mizuna use arugula, and water chestnuts are a suggested substitute for lotus root, but I REALLY think lotus root is a key ingredient 🙂


Burdock root on the left, lotus root on the right.

One ingredient that may be hard to find is konnyaku, (Japanese yam) I have asian markets, like Mitsuwa nearby. If you don’t have an asian market near you, substitute with another vegetable, or leave it out. The konnyaku is included more for texture, than taste.

Here’s a picture of the sliced burdock, and carrots, the square, purplish item is the konnyaku.


The bulk of this recipe is the prep work of peeling, cutting, and chopping the various ingredients. And yes, it takes about an hour if you’re a “slow chopper” like me. I promise it’s worth the prep time! After the prep and the short cook time, it needs to marinate overnight and then it’s ready to be devoured!

Serves 4   Prep time: 1 hour, plus 8 hours marinating.  Cook time: 10 min Continue reading

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Hearty Beet Soup

P1050073I have a bit of a love/hate relationship with beets! If someone else prepares them in a salad or soup, I usually love them. If I prepare them, I usually hate them!

My only experience using beets that I made and enjoyed was when I juiced them.

Until now!!

I found a great, flavorful, beet soup recipe in my Straight from the Earth cookbook. This is a vegan cookbook I got as a gift. I made a few important changes, like not using the canola oil, that makes it more real food friendly 🙂

If you want to know more about why I avoid canola, and other vegetable oils, click here and here.

Okay now for the recipe!

Serves: 4-6  Prep Time: 20 minutes  Cook time: 45-50 minutes

Continue reading