We've had a rainy stretch in Massachusetts so perfect time to whip up some soups!  

Creamy Butternut Squash Lasagna Soup

With Hippy Pilgrim Seasonings & Dipping Oil Starter Cheese

Serves: 6–8

Ingredients

• 2-3 Tbsp Olive Oil
• 1 pound ground pork or beef
• 4 cups butternut squash, peeled and cubed (about 1 medium squash)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp Hippy Pilgrim North End Garlic Salt
• 1 tsp Hippy Pilgrim North End Salt Free Seasoning
• 6 cups chicken bone broth (or veggie broth)
• 1 cup heavy cream (or half & half)
• ½ cup Hippy Pilgrim Dipping Oil Starter Base
• ¼ cup finely grated Parmesan
• 8-10 lasagna noodles, cooked and cut into smaller rectangles
• Nutmeg (optional)

Instructions

1. Sauté Base: Heat olive oil in a large pot over medium heat. Add sausage and sauté until cooked through. Remove from pan and add onions and garlic. Sauté for 2-3 minutes.
2. Cook Squash: Add cubed butternut squash, North End Garlic Salt, and Garlic Herb Salt Free Seasoning. Stir well.
3. Simmer: Pour in broth, bring to a boil, then reduce to a simmer. Cook 20–25 minutes until squash is very tender.
4. Blend Creamy: Use an immersion blender to puree the soup until silky smooth. Stir in heavy cream, dipping oil starter cheese and Parmesan Cheese. Simmer gently for 3–4 minutes to melt and incorporate and then add nutmeg.
5. Add Noodles: Stir in the pre-cooked, cut lasagna noodles. Simmer 2–3 minutes to warm through.
6. Serve: Ladle into bowls and finish with a sprinkle of extra dipping oil cheese, if desired plus fresh chopped herbs for garnish.

High Protein Low Carb Italian Wedding Soup

 Serves: 6–8

Ingredients

For the Meatballs (makes 48 small meatballs)

• ½ lb ground pork
• ½ lb ground beef
• 1 egg
• ⅓ cup grated Hippy Pilgrim Dipping Oil Starter Base
• 2 Tbsp grated onion (very finely minced or grated)
• 2 Tablespoon fresh minced parsley or herbs
• 2 cloves grated garlic
• 1 tsp Hippy Pilgrim North End Garlic Salt
• ½ tsp Hippy Pilgrim North End Salt Free Seasoning

For the Soup

• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken bone broth
• ¾ cup Carbe Diem Orzo pasta
• 4 cups fresh spinach, roughly chopped
• 2 Tbsp grated Hippy Pilgrim Dipping Oil Starter Base or grated Parmesan (to enrich broth)
• 1 tsp Hippy Pilgrim North End Salt Free Seasoning
• ½ tsp Hippy Pilgrim North End Garlic Salt (taste and adjust lightly)

Instructions

1. Make the Meatballs: In a large bowl, combine pork, beef, egg, dipping oil cheese, onion, parsley, garlic, North End Garlic Salt, and Salt Free Seasoning. Mix gently with your hands or fork until just combined (don’t overwork). Roll into small meatballs (about 1 inch). Place on a parchment-lined sheet pan.
2. Brown the Meatballs: Heat a large soup pot or Dutch oven over medium heat with a drizzle of olive oil. Add the meatballs in batches and brown lightly on all sides (they don’t need to be fully cooked — they’ll finish in the broth). Remove and set aside.
3. Build the Soup Base: In the same pot, add olive oil if needed, then sauté onion, carrot, and celery until softened, about 5 minutes. Stir in North End Salt Free Seasoning.
4. Simmer with Broth: Pour in the bone broth and bring to a gentle boil. Return meatballs to the pot, lower heat, and simmer 15 minutes.
5. Cook the Pasta: Stir in Carbe Diem Orzo. Simmer until al dente, about 13-15 minutes.
6. Finish with Greens & Cheese: Stir in spinach and let wilt, about 2 minutes. Add dipping oil starter base cheese and a touch more North End Garlic Salt if needed. Simmer 2–3 minutes more.
7. Serve: Ladle hot soup into bowls. Top with extra dipping oil starter cheese if desired.