Meatless Meal
Hearty Butternut Squash Soup
Romaine Salad with Lemon Vinaigrette
Ingredients
- 8 cups peeled, cubed butternut squash (see Note)
- 1½ lb organic russet potatoes, peeled and cubed (4 cups)
- 2 onions, chopped
- ¼ cup olive oil
- 1 (32-oz) carton low-sodium vegetable broth
- 2 cups water
- 1 tsp salt
- ½ tsp freshly ground pepper
- ½ cup whipping cream
- 1 cup chopped walnuts
- 1 cup freshly grated Parmesan cheese
Instructions
- Sauté squash, potatoes, and onions in hot oil in a stockpot over medium-high heat 6 minutes. Stir in broth, water, salt, and pepper; bring to a boil.
- Reduce heat to medium, and simmer 25 to 30 minutes or until vegetables are tender. Remove from heat; cool 15 minutes.
- Process soup, in batches, in a blender until smooth with center of lid removed so heat can escape. Return to pot; stir in cream. Cook just until thoroughly heated.
- Divide soup among 6 bowls; top with nuts and cheese.
Side Dish Ingredients
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- ½ tsp Dijon mustard
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- 3 romaine lettuce hearts, chopped
- 1 cup chopped walnuts
Side Dish Instructions
- Whisk together lemon juice, oil, mustard, garlic, salt, and pepper in a large bowl until blended. Add lettuce and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
525
|
171
|
696
|
| Fat (g) | 33 | 17 | 50 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 12 | 3 | 15 |
| Carb (g) | 53 | 3 | 56 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 724 | 108 | 832 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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- Matching Grocery List
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