Ahh leftovers. It’s a love/hate relationship. Sometimes you just want to eat something different.
“Maybe I’ll let these things sit in the fridge for another few weeks until they are unrecognizable.”
“Maybe we’ll go out instead.”
No – Don’t be defeated! Be inspired!
I’ve mentioned this before: Combine proteins. Mix ground meat with mashed beans or a grain. Stretch your dollars and bump up the nutrition.
Repurpose vegetables. I had a whole butternut squash to use in this recipe, however, we could have used broccoli, potatoes, peppers, or any leftover roasted vegetable and blended them into a savory soup.
Use Pinterest or Google some of your ingredients to find spices or other flavors to elevate your dish if you’re feeling stuck.
And even if it’s not “perfect”, I guarantee you’ll feel accomplished, because cooking at home is always a win. (insert cheese).
Butternut Squash Soup:
- 1 small butternut squash, peeled, seeded, and chopped (size isn’t too particular as these will be blended)
- 2 large carrots, chopped
- 3/4 cup vegetable broth, divided
- 1/2 cup unsweetened apple sauce
- 1 cup milk (I used soy milk because it’s what I had on hand)
- 1 tsp onion powder
- salt and pepper
- optional toppings: sage, oregano, parmasean cheese, pumpkin seeds
Heat a medium sized pot with a lid and add the squash, carrots, and about 1/4 cup of vegetable broth and 1/4 cup of water. Close the lid to allow the steam to cook the vegetables. Give them a stir every 5 minutes or so, cooking until soft enough to pierce with a fork (about 20 minutes).
(While the vegetables cook – start your meatballs. See recipe below).
Transfer squash and carrots to a blender or food processor. Add remaining broth, apple sauce, milk, onion powder, and S&P. Blend for at least 1 minute or until soup is as smooth as you like.
Pork & Bean Meatballs:
- 3/4 pound ground pork
- 3/4 cup black beans
- 3/4 cup kidney beans
- 1 large egg
- 1/2 cup white onion, diced
- 1/4 cup bread crumbs
- 1 tsp cayenne pepper
- 1/2 tsp chili powder
- salt and pepper
Pre-heat oven to 350 degrees and line a baking sheet with tin foil.
Combine all ingredients in a medium bowl and mix with your hands. Form mixture into 1 1/2 inch round balls (I was able to get 12).
Bake for 18 minutes or until the internal temperature reads 160 degrees F.
Add a few meatballs to your bowl of soup and bring on the toppings. Again, it’s all about what you’ve got on hand.