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View printable version of this recipe View all Field-Fresh Recipes Easy Soup & Salad Meal Serves 4 Soup: 1 15 oz. can squash soup 1 Butternut or Acorn squash 1/2" slice of ginger root, peeled and minced 2 C. vegetable stock 1 Tbsp. organic canola oil 1 medium organic yellow onion, diced 4 Tbsp. brown sugar 4 medium apples 1/8 tsp. cinnamon 1 tsp. lemon juice Heat canola oil in heavy saucepan, and sauté onions until caramelized. Add squash, and sauté until tender. Add apples and ginger root, and sauté 5 minutes, and then add vegetable stock. Add seasonings and adjust to taste. Serve as a chunky soup or blend for a smooth and creamy soup. Serve garnished with a dollop of plain yogurt and sprinkle with cinnamon if desired. Or add a heated dinner roll. Salad: ½ C. grape tomatoes 1 C. baby greens ½ C. feta cheese ½ C. walnuts Toss ingredients together. Mix (to taste) brown sugar, oil and lemon for a great dressing to serve over salad. Grocery List: Can Squash Soup Butternut or Acorn Squash Ginger root Vegetable stock Onion Brown sugar Apples Cinnamon Lemon juice Baby greens Grape tomatoes Feta cheese Walnuts Dinner rolls |
