Ground Beef-Butternut Squash Soup
Citrus-Kale Salad
Ingredients
- 1 Tbsp avocado oil
- 2 lb grass-fed ground beef
- 1 onion, chopped
- 1 (8-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- 1 butternut squash, peeled, seeded, and cut into chunks
- 1 (28-oz) can diced tomatoes
- 2 (14.5-oz) cans organic chicken broth
- 2 Tbsp steak seasoning
Instructions
- Heat oil in a large Dutch oven over medium-high heat.
- Add ground beef; cook 8 to 10 minutes or until beef is browned, stirring to crumble. Remove from pan.
- Add onion, mushrooms and garlic to pan; cook 8 to 10 minutes or until vegetables are tender and starting to brown.
- Return beef to pan.
- Add squash, remaining ingredients and desired amount of salt and pepper. Cover and bring to a boil over medium-high heat.
- Reduce heat; simmer, uncovered, 20 to 30 minutes or until squash is tender.
Side Dish Ingredients
- 1 grapefruit
- 1 orange
- ¼ cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic, minced
- ½ tsp chopped fresh thyme
- ¼ tsp salt
- 1 (10-oz) pkg baby kale
Side Dish Instructions
- Peel and section grapefruit and orange, reserving juice; whisk together juices, oil, vinegar, garlic, thyme and salt.
- Combine kale, orange and grapefruit sections in a large bowl.
- Drizzle vinaigrette over salad; toss to coat.
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