Vegan Butternut Squash Soup with Roasted Brussels Sprouts and Quinoa Kale Salad
A delicious and nutritious vegan meal featuring butternut squash soup, roasted Brussels sprouts, and a quinoa and kale salad dressed with lemon vinaigrette.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon balsamic vinegar
- 2 cups cooked quinoa
- 2 cups chopped kale
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C).
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
Add the butternut squash, vegetable broth, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the squash is tender.
While the soup is simmering, toss the Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until crispy and browned.
In a large bowl, combine the cooked quinoa, chopped kale, lemon juice, olive oil, Dijon mustard, salt, and pepper. Mix well to coat the salad ingredients with the dressing.
Serve the vegan butternut squash soup with a side of roasted Brussels sprouts and a quinoa and kale salad. Enjoy!
Nutrition (per serving)
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |