#LunchBreakLIVE making Rowdy Roasted Squash Soup, whipped by the amazing chef Awesome Vegan Life’s Samantha Rain Awesome! Today’s fabulous taste testers are Renee King-Sonnen of Rowdy Girl Sanctuary & Joshua Awesome! This is a great soup to make out of your veggie leftovers to become a frugal vegan! No waste… good taste!


The other night at Jane’s home, Samantha, Joshua, Renee, and Jane had a wonderful cookout on the grill! after all was said and done there was a good amount of leftover squash, corn, tomatoes, and onion. My immediate thought was, awesome! I love soups and stews and I knew these leftover roasted veggies would be the perfect base for a delicious soup I could make on #LunchBeakLIVE!


All the ingredients for this awesome vegan soup!


Samantha showing off some of the ingredients she will be working with.


Joshua, Samantha, and Renee King-Sonnen.


The finished product!


And now for the recipe:


Rowdy Roasted Squash soup & sweet potato Fries


Ingredients for the soup:

  • 2 1/2 cups sliced roasted squash and zucchini mixed
  • 2 cups fresh diced tomatoes or 1 16oz can
  • 1/2 of a red onion diced
  • 1/2 head of garlic (5-6 cloves) sliced
  • 1 ear of roasted corn kernels removed from the cob
  • 2 teaspoons thyme
  • 4 cups of your favorite veggie broth
  • 1/2 can of lentils or 1/4 cup dry
  • Salt and pepper to taste


  1. Add the onion, garlic, and tomatoes to a warm saucepan with 1-2 tablespoons water
  2. saute until fragrant but still crisp 2-4 min
  3. Add the veggie stock, squash, zucchini, corn, and lentils bring to a low boil
  4. Once it comes to boil turn it down to simmer for 10-15 min then serve hot!

Sweet Potato Ingredients:

  • Roasted sweet potato Frys
  • 1 sweet potato cut into matchsticks
  • Balsamic vinegar
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees
  2. Toss sweet potato sticks with the balsamic, salt and pepper
  3. Bake for 20-25 minutes until soft on the outside and crispy on the outside
  4. Serve hot with tahini or BBQ