Description

Welcome to Soup Season: 3 Soul-Warming, Make-Ahead Recipes

Name: Soup of the Week – Meal Prep Made Easy
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 cup brown lentils, rinsed; 1 (14.5 oz) can diced tomatoes; 6 cups vegetable broth; 1 tsp cumin; 1 tsp dried thyme; Salt and pepper to taste; 1 tbsp olive oil or butter; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 6 cups chicken broth; 1 bay leaf; 2 cups shredded cooked chicken (rotisserie works great); 2 cups wide egg noodles; 2 tbsp fresh parsley, chopped; 1 tbsp olive or coconut oil; 1 large onion, diced; 2 cloves garlic, minced; 1 large butternut squash (3 lbs), peeled & cubed; 4 cups vegetable broth; 1 (13.5 oz) can coconut milk; ½ tsp cinnamon; ¼ tsp nutmeg; Salt and pepper to taste

Soup is more than a meal—it’s comfort, care, and convenience in a bowl. These three recipes will make your week easier, healthier, and infinitely more delicious:

Lentil Veggie Soup – vegan, high-fiber, protein-packed
Classic Chicken Noodle Soup – nostalgic and comforting
Creamy Butternut Squash Soup – indulgent yet healthy

Ingredients

Scale

Lentil Veggie Soup

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup brown lentils, rinsed
1 (14.5 oz) can diced tomatoes
6 cups vegetable broth
1 tsp cumin
1 tsp dried thyme
Salt and pepper to taste

Chicken Noodle Soup

1 tbsp olive oil or butter
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
6 cups chicken broth
1 bay leaf
2 cups shredded cooked chicken (rotisserie works great)
2 cups wide egg noodles
2 tbsp fresh parsley, chopped

Butternut Squash Soup

1 tbsp olive or coconut oil
1 large onion, diced
2 cloves garlic, minced
1 large butternut squash (3 lbs), peeled & cubed
4 cups vegetable broth
1 (13.5 oz) can coconut milk
½ tsp cinnamon
¼ tsp nutmeg
Salt and pepper to taste

Instructions

Lentil Veggie Soup

Sauté aromatics: Heat oil over medium heat. Cook onion, carrots, celery 5-7 min until softened.
Bloom spices: Add garlic, cumin, thyme; stir 1 min until fragrant.
Simmer: Add lentils, diced tomatoes, broth. Boil, then reduce heat and simmer 30-40 min until lentils are tender.
Season: Salt and pepper to taste. Serve warm.

Chicken Noodle Soup

Cook base: Heat oil/butter. Sauté onion, carrots, celery 5-7 min; add garlic 1 min.
Add broth: Pour in chicken broth, add bay leaf, bring to boil.
Cook noodles: Add egg noodles; cook 6-8 min. (For meal prep, cook noodles separately.)
Finish: Stir in shredded chicken; heat 2-3 min. Remove bay leaf, add parsley before serving.

Butternut Squash Soup

Caramelize onions: Heat oil, cook onion 8-10 min until golden. Add garlic 1 min.
Simmer squash: Add squash and broth (just covered). Boil, then simmer 15-20 min until tender.
Blend: Use immersion blender or carefully blend in batches until smooth.
Add creaminess: Stir in coconut milk, cinnamon, nutmeg, salt & pepper. Warm through and adjust seasoning.

Notes

Taste and season in layers—especially squash soup.
Freeze without noodles for best texture; cook noodles fresh when reheating.
Cool soup before refrigerating. Lasts 4-5 days in airtight containers.
Soup is forgiving—adjust consistency with broth or water.