Meatless Meal
Butternut Squash and Roasted Garlic Soup
Waldorf Salad
Ingredients
- 1 head garlic
- 2 lb butternut squash
- 3 Tbsp olive oil, divided
- 1 onion, chopped
- 1 (32-oz) carton organic vegetable broth
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- ½ cup crunchy chickpeas
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Cut about ¼-inch off tip of garlic; wrap garlic in foil.
- Halve squash lengthwise, and remove seeds; brush cut sides with 2 Tbsp oil. Place, cut sides down, on a foil-lined baking sheet along with the garlic.
- Bake 35 to 40 minutes or until squash is tender.
- Scoop out flesh from squash; remove garlic from foil, cool slightly and use tongs or an oven mitt to squeeze and extract pulp.
- Sauté onion in 1 Tbsp hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Stir in garlic, squash, broth, thyme, salt, and pepper.
- Place half of mixture in a blender; process until smooth, scraping sides as needed. Repeat with remaining squash mixture. Pour into bowls; sprinkle each serving with chickpeas and cheese.
Side Dish Ingredients
- ¼ cup plain Greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
- 2 organic red apples, thinly sliced
- 2 cups thinly sliced organic celery
- 1 cup halved organic seedless red grapes
- 1 cup chopped walnuts
Side Dish Instructions
- Combine yogurt, lemon juice, oil, honey, salt, and pepper in a large bowl. Add apples, celery, grapes, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
337
|
242
|
579
|
| Fat (g) | 14 | 18 | 32 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 8 | 4 | 12 |
| Carb (g) | 46 | 19 | 65 |
| Fiber (g) | 9 | 4 | 13 |
| Sodium (mg) | 965 | 130 | 1095 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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