Meatless Meal
Hearty Butternut Squash Soup
Gruyère Crostini and Green Salad
Ingredients
- 2¼ lb butternut squash, peeled and cubed (about 8 cups)
- 1½ lb russet potatoes, peeled and cubed (4 cups)
- 3 cups chopped onion
- ¼ cup olive oil
- 4 cups low-sodium chicken broth
- 2 cups water
- 1½ tsp kosher salt
- ½ tsp pepper
- 3 fresh thyme sprigs
- 2 cups half-and-half
- 3 Tbsp chopped fresh parsley
Instructions
- Sauté squash, potato, and onion in hot oil in a large Dutch oven over medium-high heat 6 minutes. Stir in broth, water, salt, pepper, and thyme; bring to a boil.
- Reduce heat to medium, and simmer 25 to 30 minutes or until vegetables are tender; remove thyme.
- Cool 15 minutes; process, in batches, in a blender until smooth. Return to Dutch oven; stir in half-and-half, and sprinkle with parsley.
Side Dish Ingredients
- 12 (1-oz) slices French bread baguette
- 3 Tbsp olive oil
- 1 cup shredded Gruyère cheese (or use Swiss cheese)
- ¼ tsp pepper
- 1 (12-oz) pkg salad greens
- Balsamic vinaigrette
Side Dish Instructions
- Preheat broiler. Arrange bread in a single layer on a baking sheet; brush with oil. Top bread with cheese; sprinkle with pepper. Broil 2 minutes or until lightly browned.
- Drizzle salad greens with desired amount of dressing.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
