Ingredients:

The ingredient list for the spicy butternut squash soup includes 1 large butternut squash, 5 cloves of garlic, 2 jalapenos, 2 cups chicken broth, 4 leaves fresh sage, 1 medium white onion, 1/4 teaspoon nutmeg, 1 shallot, 15 oz. can full-fat coconut milk, 1/2 teaspoon apple cider vinegar.

Instructions:

Set the oven on 400 F degrees before you start. Get a large baking sheet and add a little oil on top. You need to cut the butternut squash and take away the seeds. Put it on the pan and leave it in the oven for half an hour. Once the time is up, you should include the onion, garlic, and jalapeno, and leave it in the oven for another half an hour.

When it’s done, use a large spoon to remove the inside of the squash and put it in a pot. Add all the other items that were on the baking sheet. Place the pot on the stove. Include the coconut milk, sage, chicken broth, apple cider vinegar, and nutmeg. Blend everything very well to get an even mixture. Let the spicy butternut squash soup boil. Once it does, you can lower the heat for half an hour.

The post Super-Fast Spicy Butternut Squash Soup Recipe appeared first on falafelandcaviar.com.

Ingredients:

Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.

Instructions:

Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.

Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.

Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.

The post This is the Best Stuffed Butternut Squash Recipe Ever appeared first on falafelandcaviar.com.

Ingredients:

The ingredient list for the spicy butternut squash soup includes 1 large butternut squash, 5 cloves of garlic, 2 jalapenos, 2 cups chicken broth, 4 leaves fresh sage, 1 medium white onion, 1/4 teaspoon nutmeg, 1 shallot, 15 oz. can full-fat coconut milk, 1/2 teaspoon apple cider vinegar.

Instructions:

Set the oven on 400 F degrees before you start. Get a large baking sheet and add a little oil on top. You need to cut the butternut squash and take away the seeds. Put it on the pan and leave it in the oven for half an hour. Once the time is up, you should include the onion, garlic, and jalapeno, and leave it in the oven for another half an hour.

When it’s done, use a large spoon to remove the inside of the squash and put it in a pot. Add all the other items that were on the baking sheet. Place the pot on the stove. Include the coconut milk, sage, chicken broth, apple cider vinegar, and nutmeg. Blend everything very well to get an even mixture. Let the spicy butternut squash soup boil. Once it does, you can lower the heat for half an hour.

The post Super-Fast Spicy Butternut Squash Soup Recipe appeared first on falafelandcaviar.com.

Ingredients:

Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.

Instructions:

Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.

Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.

Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.

The post This is the Best Stuffed Butternut Squash Recipe Ever appeared first on falafelandcaviar.com.