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3 Winter Soup Recipes

by Rona Berg

Curried butternut squash & coconut milk soup.

The Lodge at Woodloch is serious about creating a connection to nature. There is an experienced master herbalist and a gardener on staff. And a resident beekeeper, who just analyzed the honey from their first harvest, which included wild as well as cultivated sources from the garden.

The Lodge's Outdoor Adventure program features hiking on property and off, in the Pennsylvania lake region and the deeply peaceful Pennsylvania Mountains nearby, along with fishing and kayaking, snowshoeing (hope for snow!) and wildlife viewing. The area is a natural habitat for osprey, bald eagles and great blue heron, and a visit to the beautiful spa is requisite when you come in from the cold.

Executive chef, Josh Tomson, creates special recipes for each season. Here are three that are perfect for winter. The Dairy-Free Cream of Mushroom Soup and the Curried Butternut Squash & Coconut Milk Soup are vegan. Enjoy!

Mushroom cream soup with herbs in brown bowl over wooden background

Dairy Free Cream of Mushroom Soup


1 cup chopped celery root

1 cup mushroom or vegetable stock

1 quart Rice Dream Rice Milk

2 shallots, sliced

¼ teaspoon sea salt

freshly ground pepper, to taste

½ tablespoon grape seed oil

1 ½ cups diced mushrooms

2 tablespoons chopped herbs (tarragon, thyme, dill etc.)

2 cloves fresh garlic


Add oil, mushrooms, garlic, chopped herbs and shallot to a medium-sized saucepan. Cook over high heat until onions are translucent and beginning to brown, about 8 minutes.

Add chopped celery root to sauteed mushrooms. Add vegetable stock and rice milk to the mixture. Bring to a boil, cover and simmer for 20 minutes, until thickened. Slowly blend soup in blender. Adjust seasoning and serve.

Curried Butternut Squash & Coconut Milk Soup


3 pounds butternut squash, peeled and diced

1 large onion, diced

2 tablespoons canola oil or grapeseed oil

2 garlic cloves, minced

1 tablespoon curry powder

1 pinch black pepper

2 cans (12 oz) coconut milk

1 box (32 oz) Rice Dream Rice Milk

1 tablespoon honey

Salt TT


In a stockpot over low-medium heat, cook the butternut squash and onions in the grapeseed oil for 7 to 10 minutes; cover and stir occasionally. Cook the onions until soft.

Add the garlic, curry powder, salt, and pepper; sauté for 1 more minute. Add coconut milk and rice milk and bring to a simmer. Cover and cook for 20-25 minutes or until the squash is tender.

Turn the heat off. Ladle soup in blender and puree on high speed until smooth. Taste and add more salt as needed.

Smoked Cheddar Bisque


2 tablespoon butter or Canola Oil

½ cup cooked chopped bacon (optional)

6 cloves roasted garlic

2 tablespoons chopped thyme or rosemary

1 onion diced

1 carrot diced

16 ounces any Dogfish Head IPA

2 quart Rice Dream Rice Milk

2 head cauliflower choppped

4 cup Calkins Creamery Gouda

4 cups Applewood Smoked Cheddar

salt & pepper TT

Old Bay Seasoning TT


Sauté bacon, cauliflower, carrots, herbs, garlic and onions onions in butter.

Add beer, than rice milk. bring to simmer. Cook until cauliflower is soft.

Stir in cheese until melted. Blend and strain. Season with salt, pepper & Old Bay

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