Butternut Squash Soup and Grilled Cheese Sandwich

Butternut Squash Soup and Grilled Cheese Sandwich

by | Mar 3, 2022 | Dinner, Lunch, Recipes

Enjoy this warm and hearty butternut squash soup and grilled cheese sandwich for lunch or dinner. It is a comforting winter meal.

Servings: 4

Ingredients:

For the Soup:

  • 3 cups butternut squash cubed 
  • 1 yellow onion
  • 1 sweet onion
  • 1 bulb of garlic 
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon rosemary 
  • Kosher salt and pepper 
  • Dash of cayenne pepper

 For the Grilled Cheese Sandwiches:

  • Olive Oil
  • Veggie Stock 
  • Loaf of bread
  • Salted Butter 
  • Gruyere Cheese
  • Asiago Cheese
  • Provolone Cheese
Butternut Squash

Instructions:
  1. Preheat the oven to 400 degrees F.
  2. On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, 1 tablespoon thyme, 1 tablespoon rosemary, dash of cayenne, salt and pepper.  Slice the top of the garlic bulb and drizzle with olive oil.  Wrap the bulb of garlic in tin foil and place on a baking sheet. Bake for 30-35 minutes. 
  3. Bring the veggie stock to a boil on the stove and add butternut squash, onions, and garlic to the pot.  Bring to a boil and then lower to medium heat.  Cook for 10 minutes.
  4. Use an emulsion blender to bring the soup to a smooth consistency. In a large skillet over low/medium heat, melt 2 tablespoons of butter.  Slice your bread (or use pre-sliced bread) and put on the pan.  Shred your cheese and sprinkle on a liberal amount.  Cook until the bread is golden brown and finish off in the oven for 3 minutes for ultimate melted cheese.   
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Hearty Chicken and Vegetable Soup

Hearty Chicken and Vegetable Soup

by | Feb 23, 2022 | Dinner, Lunch, Recipes

There is something particularly satisfying about this homemade chicken and vegetable soup. It warms up a winter’s day and makes everything feel better. Pair this soup with warm yeast rolls or homemade bread.

Serves:  4 – 6 servings

Ingredients:

 

  • 2 small chicken breasts – high-quality, pasture-raised chicken, preferred
  • 4 celery stalks
  • 3-4 large carrots
  • 1 large onion
  • 2 garlic cloves
  • 4 tbsps olive oil, divided
  • 4-6 cups of chicken or vegetable broth
  • 1 tbps Cavender’s Salt-free All Purpose Greek Seasoning
  • Salt and Pepper
Cucumbers
Creamy Peanut Butter
Instructions:
  1. Wash the celery and cut off the ends. Put ends into your compost container. Cut each celery stack in half, lengthwise. Chop each stalk into 1/4-1/2 inch pieces.
  2. Wash the carrots and cut off the ends. Put ends into your compost container. Cut each carrot in half, lengthwise. Cut each half in half lengthwise again if the carrot is one inch round or more. Chop each carrot into 1/4-1/2 inch pieces.
  3. Peel and chop the onion into 1/4-1/2 inch pieces. Discard the onion peel into your compost container.
  4. Peel two garlic cloves. Smash each clove between the side of your carving knife and the cutting board. Then chop each clove into small pieces.
  5. Salt and pepper each chicken breast. You may also want to sprinkle each breast lightly with garlic powder, onion powder, and paprika.
  6. In a medium fry pan, heat 2 tbsp of olive oil. Add the chicken breast and cook over medium heat until cooked through and reaching 165 degrees—Brown on each side. Turn down the heat and add some broth to the pan if the chicken turns too dark.
  7. While cooking the chicken, place a large saucepot on another burner. Over medium heat, add 2 tbsps of olive oil. Add all chopped vegetables. Cook and stir until the vegetables soften slightly. Sprinkle vegetables with the All Purpose Greek Seasoning. Stir to coat.
  8. Add 4-6 cups of chicken or vegetable broth to the vegetables. Stir and simmer for 15-20 minutes.
  9. While the soup is cooking, place each cooked chicken breast on your cutting board and chop it into pieces. They can be small or larger 1/2-1 inch pieces depending on your preference. 
  10. After cooking the soup for 20 minutes, add the chopped chicken breast and cook for 10 additional minutes or until the vegetables are soft.
  11.  Season with salt and pepper, as needed. Enjoy!
Chef Amy

Recipe compliments of Home Chef and OPL CMO Amy Bates.

Learn more about Amy.

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Easy Tomato Pasta Soup

Easy Tomato Pasta Soup

by | Sep 10, 2021 | Dinner, Lunch, Recipes

This easy Tomato Pasta Soup recipe is perfect for a fall evening. It is simple, light and hearty at the same time.  Serve the soup with a glass of lemonade for a comforting meal.

This recipe is originally from The Blue Zone Kitchens by Dan Buettner, with my minor adjustments.

Serves: 4

Ingredients:

4 cups water

2 cups vegetable broth

2 fresh tomatoes, chopped

1 cup tomato paste

2 tablespoons olive oil

1 pound orzo

1 teaspoon salt

Salt and pepper to taste

 

Tomato Pasta Soup Recipe
Instructions:
  • In a large pot bring water and vegetable broth to a boil.
  • Add tomatoes, tomato paste, olive oil and 1 teaspoon salt.  Stir to combine.
  • Reduce heat to low and simmer for about 20- 25 minutes. Stir to make sure the orzo does not stick to the bottom of the pot. Note: using a non-stick pot makes this easy.
  • Serve and add salt and pepper to taste.
Lorie Buckingham Home Chef

OPL Founder & Wayfinder Lorie Buckingham shares a favorite recipe.

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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