Wednesday, October 13, 2010

Butternut Squash Soup with Spinach Sandwich

Butternut Squash Soup (adapted from Rachel Ray)

1 Potato (quartered)
1 Butternut Squash (peeled, seeded and chopped)
1 Onion (peeled and quartered)
1 quart of vegetable broth
Almond Milk

Bake the potato, squash, and onion at 350 degrees (F) for 45 minutes, or until soft. Pour the vegetable broth into a large pot, add the potato, squash, and onion, and bring to a simmer. Add salt and pepper to taste. Pour the mixture into a blender, and blend. Add the almond milk in order to attain desired thickness.

Spinach Tomato Sandwich

1 Tomato
Baby spinach leaves
Whole wheat bread
Olive oil
2 cloves of garlic (diced)

Slice the tomato and bake at 350 degrees (F) until the skin wrinkles and the slices weep. Meanwhile, toast the bread, and combine the sherry, olive oil, and garlic. Place one slice of tomato on bread, cover with spinach, then place another tomato slice on top. Drizzle with the dressing.

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