Meatless Meal
Butternut Squash and Roasted Garlic Soup
Waldorf Salad
Ingredients
- 1 small head garlic
- 1 (1½-lb) butternut squash
- 1½ Tbsp olive oil, divided
- ½ onion, chopped
- 1½ cups organic vegetable broth
- ½ tsp dried thyme
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ cup crunchy chickpeas
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 1 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 ½ 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.
Side Dish Ingredients
- 2 Tbsp plain Greek yogurt
- 2 tsp lemon juice
- 2 tsp olive oil
- ¾ tsp honey
- Pinch of salt
- ⅛ tsp pepper
- 1 organic red apple, thinly sliced
- ¾ cup thinly sliced organic celery
- ⅓ cup halved organic seedless red grapes
- ⅓ cup chopped walnuts
Side Dish Instructions
- Combine yogurt, lemon juice, oil, honey, salt, and pepper in a large bowl. Add apple, celery, grapes, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
346
|
266
|
612
|
| Fat (g) | 14 | 19 | 33 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 7 | 5 | 12 |
| Carb (g) | 53 | 24 | 77 |
| Fiber (g) | 9 | 4 | 13 |
| Sodium (mg) | 840 | 112 | 952 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
