[cooked-tags child_of="butternut-squash"]
An extremely simple and quick Fall soup. The taste depends on the stock, however, so make sure you're using the best homemade or store-bought stock you can get.
This recipe is a veggie-based "kitchen sink" kind of recipe: we had some leftover roasted cubes of butternut squash, about a half bunch of kale, some pesto in the freezer made over the summer and a few parsnips in the fridge. It was delicious-- we each got seconds! If you don't have one or another ingredient, that's fine, just sub what you have-- cooked beans, spiralized carrots, cooked sweet potato cubes, etc. A healthy and easy dinner to feed a bunch of (or maybe just two) hungry people.
If you've never made bread at home before, this is a great recipe to try, especially in the Fall. Also makes great sandwich bread for those Thanksgiving Leftover Sandwiches! Inspired by Whole Natural Good's Whole Wheat Butternut Squash Bread.
Homemade, rich and creamy squash-based sauce coating a plate fresh noodles, topped with crispy sage leaves.
This warm salad has all the flavors of Fall-- squash, cinnamon, maple syrup-- and can be served vegan (without the goat cheese.)
