Sanctuary Ridge Family Recipes · Soups

Creamy Honey Nut Soup

Creamy Honey Nut Squash Soup

Honey Nut Squash

Honey Nut Squash is a variety of Butternut Squash. It is much smaller than Butternut Squash, and was developed to replace sweet potatoes in areas where they can’t grow sweet potatoes. This was my first year to grow Honey Nut Squash. I was delighted at my plentiful harvest! The plant seemed to be more resistant to squash bugs than my other varieties. I will definitely grow these again next year. Here is a picture of some that I harvested this summer!

Garden Bounty

The Soup

On an adventure, many long years ago, I tried two delicious soups that I’ve never been able to replicate. One was a squash soup and one was a chilled apple soup. I’m still working on that chilled apple soup, but I finally nailed the squash soup. It doesn’t sound very delicious, but it is so creamy and layered with flavors that I truly hope you will try it! Look how beautiful the honey nut squash, apples, garlic and herbs are when you roast them!

Honey Nut Squash, Apples, garlic and herbs

This recipe can be finished in under 45 minutes! Garnish with roasted pumpkin seeds, croutons or French Bread. Please leave a comment if you try it!

Creamy Honey Nut Soup

Creamy Honey Nut Soup infused with Apples, Onions, and Garlic!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 People


  • Stock Pot
  • Baking Sheet
  • measuring cups and measuring spoons
  • Blender or Food Processor


  • 4 Honey nut squash (2 medium Butternut squash if you can't find honey nut squash)
  • 4 cloves garlic, halved lengthwise
  • 1 Granny Smith apple
  • 9 sprigs fresh thyme
  • 1 medium onion, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp Dried Sage, Rosemary, Marjoram and Nutmeg
  • 1/3 Cup dry white wine
  • 6 Cups Vegetable Broth or Chicken Broth
  • 6 TBSP Olive Oil


  • Preheat the oven to 400°F.
  • Slice the squash in half lengthwise, and discard all the seeds and strings. Cut the squash and apples in to 1-2” chunks and spread them on a rimmed baking sheet. Add the garlic halves and the thyme. Toss everything lightly with about 4 tablespoons of olive oil. Bake 20-30 minutes until they are easily pierced with a fork and browned at the edges.
  • Meanwhile, in a large stock pot, heat 2 Tablespoons olive oil over medium heat. Add all the sliced onions and 1/4 teaspoon salt. Stir occasionally, so the onions caramelize and turn soft and golden.
  • Add the roasted vegetables and apples to the onions, but discard the cooked thyme. (The stems will be brittle and break apart in the soup.) Sprinkle in the dried herbs and stir 1 minute, warming and releasing the natural oils. Deglaze the pot with the white wine, scraping any bits from the bottom. Pour the vegetable broth over the top. Season with a few cranks of fresh ground pepper and turn the heat to low. Cover and let it simmer 20-30 minutes.
  • Remove the cover and purée with an immersion blender until smooth and creamy. You can also blend in batches, in a Food Processor using the chopping blade. Season with salt and pepper, as needed, and a sprinkle of nutmeg. Ladle into soup bowls and garnish with sour cream. Croutons, French bread or roasted pumpkin seeds make a beautiful garnish too. Enjoy!
Keyword Autumn Flavors, Creamy Honey Nut Soup, fall food, Fall Soup, Honey Nut Squash Soup, sanctuary ridge farm family recipe, Thanksgiving Meal
Sanctuary Ridge Family Recipes · Soups

Homemade Ten Vegetable Soup

Homemade Ten Vegetable Soup

My family will eat lots of soup this fall! Soup is one of my favorite one dish meals. The versatility and variety of soups are endless. I love trying new soup recipes and one day I had Ten Vegetable Soup at Panera Bead Co. for lunch. I was so surprised at the brightness that the fresh slice of lemon added. It was a vegetable soup like I had never tasted before so I began experimenting with several recipes at home until I came up with one that is as close as I could get to the original. Since then, this has been on my Fall and Winter meal rotation. Sometimes I add a little venison stew meat and the boys seem to really love it that way. Add some delicious corn bread baked fresh in a cast iron skillet and I promise you won’t be disappointed!

Ten Vegetable Soup

Monica Scott
This soup is just delicious! So much flavor in this one!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 8 servings


  • 4 TBSP Olive Oil
  • 1 Yellow Onion, finely chopped
  • 2 stalks Celery, chopped
  • 2 small bell peppers, chopped
  • 2 Cloves Garlic, minced
  • 2 Cans mixed vegetables, drained
  • 1 Can fire roasted corn, drained
  • 2 Cans fire roasted tomatoes, drained
  • 1 TBSP Lemon Zest
  • 1 TBSP Chili Powder
  • 1 TBSP Rosemary
  • 1 TBSP Ground Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Basil
  • 9 Cups Vegetable or Chicken Broth
  • 1 Box Uncooked Quinoa with seasoning packet (Roasted Bell Pepper and Basil)
  • 1 Cup Chopped Cabbage
  • Salt and Pepper to taste


  • In a large pot, sauté the onion and celery in olive oil over medium high heat for 10 minutes. Add garlic, mixed vegetables, corn, tomatoes, lemon zest, chili powder, rosemary, paprika, garlic powder, onion powder, basil, vegetable broth and Quinoa with seasoning packet. Bring to a boil and lower to simmer for 30 minutes, stirring 3-4 times. Add Cabbage and cook an additional 10 minutes. Salt and pepper to taste. Garnish with thinly sliced lemons.
Keyword Panera Copycat, sanctuary ridge family recipes, Ten Vegetable Soup, Vegetable Soup Recipe
Sanctuary Ridge Family Recipes · Soups

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

Award Winning Soup!

Chicken & Wild Rice Soup wins our Family Favorite Award! This is the most delicious, creamy, soul warming soup and we will fight you for the last bowl! Of all the soups I make, I never have any leftovers to throw out. We eat it all. Every. Single. Time.

The recipe idea came from a local restaurant, where I had a cup of soup for lunch one day. It was so yummy, I set out to re-create it at home and was so excited at the results. When I made it the first time, Noah was hesitant to try it but loved it so much that the next day he and I fought over the last bowl. I’ve made this several times over the last few months just because we can’t get enough of this delicious soup.

The ingredients are easily found at your local grocery- just make sure you read through the recipe before you begin. Prep those veggies and have everything ready to throw it together in 30-45 minutes!

Chicken and Wild Rice Soup

Monica Scott
This soup is heaven-in-a-bowl! It is so good, there is never any left!
Course Soup
Cuisine American
Servings 8 servings


  • 3 Cups Cooked Chicken Breast, shredded
  • 6 Cups Chicken Broth
  • 1 box Long Grain and Wild Rice, with seasoning packet
  • 1/4 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 1/4 Cup Plain Flour
  • 1 stick Butter
  • 1 Cup Onion, diced
  • 1 Cup Carrots, diced
  • 1 Cup Celery, diced
  • 3 Cups Half-n-Half


  • In a large stock pot over medium heat, combine chicken and broth. Bring to a boil. Remove seasoning packet from rice; set packet aside and add rice to the pot. Cover and remove from heat.
    In a separate pan over medium heat, saute onions, carrots, & celery in melted butter for 5 minutes. Season with contents of seasoning packet and salt and pepper. Continue cooking vegetables until desired softness is reached {we like our veggies soft!}, about 5-10 additional minutes.
    Sprinkle in flour gradually while whisking constantly until a roux forms. Saute about 4-5 minutes being careful not to burn the roux.
    Slowly pour in half and half, whisking the whole time. Cook about 5 more minutes or until thick. Pour veggie mixture into the large chicken/broth pot.
    Simmer over medium heat until rice is done, about 15-20 minutes. Serve with warm baguettes. Enjoy!Instructions
Keyword Chicken and wild rice soup, sanctuary ridge family recipes
Sanctuary Ridge Family Recipes · Soups

Beer Cheese Soup & Homemade Pretzels

Beer Cheese Soup with Homemade Pretzels
A Delicious Dinner

A Little Bit of Fun!

On our first trip to Jekyll Island, Georgia, we dined at The Wharf restaurant where we watched one of the most stunning sunsets I think I have ever seen! It was a quick getaway for just the two of us- the one where we rode our bikes all over the island and we ended up drenched in rain. We had decided to ride 7 miles to eat at the Wharf, planning the evening so that we would have time to eat and ride our bikes back to our room before the sunset. The wait to get seated was long, service was slow, and things just didn’t go as planned for us at all. We ended up watching this amazing sunset from our table at the restaurant.

The Wharf Sunset

A Flavorful Adventure

After the sun had set, our food was finally served! I ordered fish and chips, but because we had waited so long I also ordered a bowl of Beer Cheese soup as an appetizer for us to share. We had never eaten Beer Cheese Soup before and it turned out to be the highlight of our meal! If you know me, then you know I don’t consume alcohol. It’s not my thing at all, however I do love to cook with it. As I tasted the first bite, my mind was already racing with ideas to recreate this flavorful soup as soon as we returned home! I researched some recipes online and came up with a version of my own that I think matches the rich, amazing flavors of the soup we had at The Wharf that night. Home-made pretzel bites pair well with this too so I’m including my recipe below if you want to try them. Fish or shrimp also go well as a main course if you feel you need to add another protein to the meal. The soup AND the pretzels are easy to make so I hope you will try this one soon!

Beer Cheese Soup with Homemade Pretzels

Beer Cheese Soup

Monica Scott
Rich, delicious Cheese Soup infused with layers of fresh flavors. Serve with homemade Pretzels and a side of shrimp for a remarkable dinner!
Course Soup
Cuisine American
Servings 4 servings


  • 4 TBSP Butter
  • 1 TBSP Olive Oil
  • 1 Bell Pepper, diced
  • 1 Celery Stalk, diced
  • 2 Garlic Cloves, minced
  • 1/2 Onion, diced
  • 1 1/2 Cups Chicken Broth
  • 1/4 Cup Plain Flour
  • 1/2 tsp. Paprika
  • 1/2 Cup Milk
  • 1/2 Cup Half-n-half
  • 8 oz. Sharp Cheddar Cheese, shredded
  • 4 oz. Smoked Gouda or Cheddar, shredded
  • 12 oz. Beer


  • In a large stock pot, sauté Bell Pepper, Celery and Onion on medium high heat until tender. Add Garlic and saute 2-3 minutes. Stir in 1/4 cup plain flour and cook 1-2 minutes. Add Chicken Broth, stirring until the flour mixture is incorporated and begins to thicken. Add milk, half-and-half, cheeses and beer. Stir continually until cheese is melted. Simmer 5 minutes and serve warm with homemade pretzels.
Keyword Beer Cheese Soup,, sanctuary ridge family recipes

Homemade Pretzels

Monica Scott
Delicious Pretzels you can make at home! Perfect with Beer Cheese Soup, or simply eat them on their own- these are impossible to resist!
Prep Time 1 hour 15 minutes
Cook Time 8 minutes
Total Time 1 hour 23 minutes
Course Appetizer
Cuisine American
Servings 12 Large Pretzels


  • 4 tsp. Active Dry Yeast
  • 1 tsp. Granulated Sugar
  • 1 1/4 Cups Warm Water
  • 5 Cups Plain Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 tsp. Salt
  • 1 TBSP Olive Oil
  • 1/2 Cup Baking Soda
  • 4 Cups Hot Water
  • Kosher Salt, for topping


  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand about 10 minutes.
  • In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour
  • Preheat oven to 450 degrees F. Grease 2 baking sheets.
  • In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  • Bake in preheated oven until browned, about 8 minutes. Enjoy! We love these with Beer Cheese Soup!
Keyword Homemade Pretzels, sanctuary ridge family recipes

Quite the Adventure

After our dinner, we had to ride our bikes back to our room. It was a long 7 miles in the dark! We were completely unprepared for the incredibly dark bike ride back, not realizing that since the island is a sea turtle sanctuary, there are no street lights or lighting on any of the buildings. We didn’t nave flashlights so we used our cell phone lights to see the road. With adrenaline pumping, we pedaled as fast as we could, laughing at our foiled plans. Add to that a steady rain, and you have a memory that still makes us laugh. I think of all our getaways over the years, this one is my favorite. It was spontaneous, and nothing went the way we planned but we made the most of it and had the time of our lives!

Read more about Jekyll Island here and here

© Copyright 2020– or current year, The Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with  active link and direction to this original post.

Sanctuary Ridge Family Recipes · Soups

Rigatoni Meatball Soup

A Hearty Italian Soup for Cold Winter Days

I could eat soup every single day. I have been working on compiling all my recipes into a cookbook and I have over 12 soup recipes so far! I still have some soup recipe ideas to try, but this one definitely makes the list of favorites! I tried this one last year and have made it 3 times since, with rave reviews from my family. We all know how the noodles become so saturated in soup, but that is not a problem with Rigatoni Meatball soup! The pasta is prepared separately from the soup base! Just before you serve it, the soup is spooned over a each bowl of noodles, guaranteed to not have soggy noodles for this delicious recipe!

We love to dip French bread in this one and I’m sharing my favorite French bread recipe this week so stayed tuned!

Rigatoni Meatball Soup

Hearty, rich and full of flavor!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian
Servings 6 people


  • 2 TBSP Olive OIl
  • 1 Onion, chopped
  • 1 tsp. Basil, chopped
  • 1 tsp. Oregano, chopped
  • 1 tsp. Parsley, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Red Pepper Flakes
  • 8 Garlic Cloves, minced
  • 2 TBSP. Tomato Paste
  • 1 28oz Can Whole Peeled Tomatoes
  • 6 Cups Chicken Broth
  • 1 pkg. Rigatoni Pasta, cooked according to pkg.
  • 2 Cups Mozzarella/Parmesan Cheese Blend, for garnish
  • 5 Cups 1/2 inch Fully Cooked Meatballs


  • In a large stock pot, saute onion, basil, oregano, parsley, pepper flakes and garlic in olive oil over medium high heat for 3-4 minutes. Add tomato paste, stirring to mix well. Next, add chicken broth and canned tomatoes. Bring to a boil and Simmer for 15 minutes. Using an immersion blender, puree until smooth. Add the cooked meatballs and simmer for 20 minutes on low heat.
    To serve, add 1/2 cup cooked pasta to each bowl. Ladle broth with 4-5 meatballs over the pasta. Garnish with shredded mozzarella/parmesan blend cheeses. Enjoy!
Keyword Rigatoni Meatball Soup, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.