Fall dinner

1 Oct

I made my first fall meal this week.

I traded out summer tomatoes for butternut squash and basil for rosemary.

Butternut squash and red pepper soup

Rosemary lemon tofu

I don’t often put recipes for things I create on here, mostly since I don’t use recipes to cook very often. But, here’s how I made the soup in case you are interested!

1 pound butternut squash, chopped into big chunks
1 granny smith apple, diced
1 onion, diced
1 red pepper, chopped
1 carrot, chopped
1 container vegetable stock
rosemary and tyme, chopped
Salt and pepper to taste

To make, saute the onions in a little butter and olive oil until lightly browned. Add squash, apple, pepper, carrot, and herbs and sautee for 5 minutes.  Pour about 3/4 of the container of stock over the vegetables and simmer for 30 minutes. When all vegetables are soft, add in batches to a blender and blend until smooth. Mix back together with more stock if needed to thin out. Enjoy!


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