Butternut Squash and Sweet Potato Soup
Mixed Greens and Apple Salad with Crispbread
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- ¾ lb sweet potatoes, peeled and cubed
- ½ onion, cut into wedges
- 1 stalk celery, cut into 2-inch pieces
- 1½ Tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp pepper
- 1 clove garlic, minced
- ½ (15-oz) can navy beans, drained and rinsed
- ½ (32-oz) carton vegetable broth
- ½ tsp dried rubbed sage
- ¼ cup pumpkins seeds (pepitas)
Instructions
- Preheat oven to 425°F; line a rimmed baking sheet with foil.
- Toss together squash, potato, onion, celery, 1 Tbsp oil, salt, and pepper in a large bowl; spread in an even layer on baking sheets. Bake 20 to 25 minutes or until vegetables are tender, stirring after 10 minutes.
- Cook garlic in ½ Tbsp hot oil over medium heat in a Dutch oven 1 minute. Stir in squash mixture, beans, broth, and sage. Bring to a boil, reduce heat, and simmer 10 minutes.
- Pour soup into the container of a blender, remove center piece from blender lid and cover with a towel; process until smooth.
- Top servings with pumpkin seeds.
Side Dish Ingredients
- 1 (5-oz) pkg spring mix
- 1 red apple, cored and chopped
- ¼ cup vegan Ranch salad dressing
- 2 to 3 slices multigrain crispbread
Side Dish Instructions
- Toss together greens and apple. Serve dressing with salad and crispbread.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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