Easy for Entertaining
Creamy Butternut Squash-Tortellini Soup
Kale Caesar Salad
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Ingredients
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh thyme
- ½ tsp apple pie spice (see Note)
- 3 cups butternut squash puree (or use pumpkin puree)
- 3 cups vegetable broth
- ½ cup half-and-half
- ½ cup plain Greek yogurt
- 1 (12-oz) pkg three-cheese tortellini
Instructions
- Cook garlic in a large Dutch oven coated with cooking spray over medium-high heat 2 minutes or until tender. Stir in thyme and apple pie spice; cook 1 minute.
- Stir in squash and broth. Bring to a boil, reduce heat to medium, and simmer 12 to 15 minutes; stir in half-and-half, yogurt, and tortellini. Simmer 10 minutes or until tortellini is done. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 bunches kale, finely chopped
- ½ cup Caesar dressing
- ½ cup freshly grated Parmesan cheese
- 1 (5-oz) pkg roasted sea salt chickpeas
Side Dish Instructions
- Toss together all ingredients in a serving bowl.
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
