Butternut Squash Soup with Spinach and Mushrooms

This is yummy and healthy.

But, I would recommend serving it with something more hardy if wanting it for dinner.

Also, I don't know why this is typing in double space. 

INGREDIENTS

1 medium Butternut Squash, (Peeled, seeded, and chopped into small squares)

2 C Mushrooms, chopped

1 small Onion, diced

3 Cloves Garlic, diced

1 quart Vegetable Broth

Olive Oil

A couple handfuls of Fresh Spinach

Salt and Pepper to taste

STEP 1

Saute Onions and Mushrooms in Olive Oil. Set Aside

STEP 2

Saute Butternut Squash (the smaller the cubes the faster it cooks) and garlic

until soft. Add Vegetable Broth and bring to a simmer.

Remove from heat and either blend with an immersion blender, or place in a normal blender

and blend until smooth. 

STEP 3

Place back into pot and stir in Onion/Mushroom mix, desired amount of Spinach,

and Salt and Pepper to taste.

ENJOY!!!

Adapted From: Harvest Food Blog

Apple and Chicken Salad

This Salad is yummy and filling

 and was the perfect match to a Butternut Squash Soup.

INGREDIENTS

salad:

1 Tbsp Olive Oil

2 Chicken Breasts, boneless/skinless

10 oz. Lettuce or Mix of your choosing

1 Apple, sliced thin into chips

1 C Walnuts

2 oz Feta Cheese

1-2 Roma Tomatoes, diced

dressing:

¼ C Balsamic Vinegar

1 Tbsp Garlic, minced

½ tsp. Salt

½ tsp. Pepper

¾ C Olive Oil

STEP 1

Preheat oven to 350 degrees.

Line a baking sheet with aluminum and spray with cooking spray.

Brush Chicken Breasts with oil and season.

Bake 20-30 minutes, or until cooked thoroughly.

Let cool for at least 10 minutes

STEP 2

Prepare the salad by tossing the remaining ingredients together

 and top with the chicken.

Add desired amount of dressing.

STEP 3

To make the dressing whisk together dressing ingredients until mixed.

ENJOY