Butternut squash has a wonderful, lightly sweet, rich flavor and a beautiful orange color. I like to highlight those qualities in this basic recipe. Many recipes for butternut squash soup use an apple or pear, or a wider variety of spices, but I like the full flavor of the squash so I kept this recipe pretty simple. Use one of these garnishes to add another dimension of flavor.
This vegetarian chili is eye-catching with the deep, rich burgundy color of the base blended with the orange of the yams and the dark, purple color of the black beans. The chipotle powder gives it a hint of smokey flavor with a spicy kick, but it can be be adapted to be milder. It is surprisingly easy to make and it tastes just as good the next day left over.
I enjoy a healthy, hearty soup that can be a meal on its own. This soup fits the bill. Lentils help provide a good dose of protein, fiber and other nutrients to make this soup filling, satisfying and nutritious. The vegetables help create a nice broth and they add nutritional value.
This easy vegetarian recipe for split pea soup is low in fat, but high in protein, fiber and other nutrients. Thanks to the protein and fiber content this soup is pretty satisfying, so it really fills you up and sticks with you. This hearty split pea soup hits the spot on a cold winter’s night and it works well leftover too.
