Here I am on Day 8 of my self-imposed quarantine and cooking butternut squash soup, because soup is one of those comforting foods that is always a good idea when hunkering down with the fam and looking for a little coziness.

Here in Napa Valley, where I drove to see my parents (back when that didn't sound like a risky move) Spring brought two amazing days of sunshine before the clouds set in. I decided to create the best isolation beach day I could conjure, right here in my own front yard. It was pretty adorable if I do say so myself: I laid out my mom’s blue and white checkered table cloth on the lawn, grabbed a beach chair, made fresh lemonade, and for the main event, enjoyed a bowl of creamy (but cream-less) butternut squash soup. Now it's your turn.

Coming to you live from my kitchen, I enlisted the help of my mom Courtney, who is an excellent cook (unlike me, a pretty much beginner in most areas) to help me whip up this easy-to-make, delicious squash soup for you to enjoy—wherever you're curling up and sheltering with your loved ones. From our kitchen to yours. Please excuse the lighting!

Where am I and what am I cooking today?

Today, I am in my family’s kitchen in Napa Valley, California. My mom, Courtney, is our head chef and I am the sous-chef today as we begin making creamless butternut squash soup.

What recipe did I use?

I used a recipe from Epicurious called Fabio's Creamless Creamy Squash Soup. Click here to get the recipe in full. Have a favorite recipe to share? Make it and send us your pics at

How long did it take to make this scallop and risotto dish?

The time flew by quickly but this dish took about an hour and a half to make. But that was also quality time in the kitchen with Mom, so we both enjoyed it.

How did this dish taste?

This recipe did not taste dairy-free, the texture was so similar to a creamy soup! It was so rich and creamy, you won't believe that there is no milk, either real dairy or plant-based alternative. It was naturally took on that texture from all the fresh ingredients and spices!

What else am I planning to cook in my "quarantine" kitchen?

Next up in my “quarantine” kitchen cooking series, I want to make a loaf of vegan banana bread with the ripe bananas we have in our kitchen. We will also enlist Mom's help here.

What have I been snacking on?

I have found myself snacking on walnuts, dark chocolate and I have been drinking tons of green tea. I am trying to stay away from the chips. My parents are healthy and it makes it easy.

What have I done for exercise in the last 24 hours?

This morning I did Melissa Wood Health’s 10-minute full-body workout and Ab flow from her youtube channel. I highly recommend it!

If you have a favorite recipe you would like to share with The Beet, email us at or DM us on Instagram @thebeet.

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