I was at Costco and I saw this 2 lb container of cut up butternut squash. I had to have it. It’s not impossible certainly, but cutting that stuff yourself is sort of a pain. So, I put it in my cart along with my 8 bags of frozen mixed berries for smoothies, and immediately envisioned dinner: roasted butternut squash with herbs and balsamic vinegar, steamed broccolini and garlicky cannellini beans. Healthy, easy and super tasty, just the way I like it! 🙂
I had never made pumpkin soup before. Shocking, I know, considering what a pumpkin freak I am. Well, I gave it a go recently. As per normal, I was determined to listen to my culinary instincts rather than follow a recipe…not sure if that’s big ego or just a can-do attitude talking :). Either way, my instincts paid off, big time!!! This soup rivaled any pumpkin soup I’d ever had, including the non-vegan, really fattening varieties I’d had in years past. Try it! As you know, I don’t cook with oil as a rule, but the small amount of truffle oil stirred in just prior to serving MAKES this soup, in my opinion.
Minestrone is easy to make, and there are a ton of recipes out there with different ingredients. I don’t know that there’s anything spectacularly different about this one but I love it, and wanted to put it out there. Feel free to play around with the types of veggies and amounts. The basil pesto topping is a MUST! You can find that recipe in Recipes on this site, or in the Forks Over Knives Cookbook.
