Meatless Meal
Hearty Butternut Squash Soup
Romaine Salad with Lemon Vinaigrette
Ingredients
- 3 cups peeled, cubed butternut squash (see Note)
- ½ lb organic russet potatoes, peeled and cubed (4 cups)
- ½ cup chopped onion
- 1 Tbsp olive oil
- 1 (14.5-oz) can low-sodium vegetable broth
- ¾ cup water
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- ¼ cup whipping cream
- ½ cup freshly grated Parmesan cheese
Instructions
- Sauté squash, potatoes, and onion 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 between 2 bowls; top with cheese.
Side Dish Ingredients
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- ¼ tsp Dijon mustard
- 1 small clove garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 romaine lettuce heart, chopped
- ¼ 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 | 2 | 2 | |
| Calories |
452
|
257
|
709
|
| Fat (g) | 23 | 26 | 49 |
| Sat. Fat (g) | 11 | 3 | 14 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 54 | 5 | 59 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 780 | 161 | 941 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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