If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction. Stir while cooking to soften, about 3 minutes. Return skillet to medium heat and add the onions, celery, and mushrooms sprinkle lightly with salt. Once browned and toasty, remove from heat and transfer to a plate, leaving fat in the skillet. It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. We hope you LOVE this butternut squash soup! It’s: Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture.Īnd optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. Flip the squash halves over and fill them with the quinoa filling. Stir in the quinoa, cranberries, and garbanzo beans until evenly mixed. Stir in the kale and saute for 1 more minute. Saute the onion and garlic for 3 minutes or until the onion becomes tender and translucent. Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. In a large pan, heat 2 tablespoons of oil. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex. This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor.
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