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Prep
Difficulty
Easy
Time
Estimate
30 mins
Roast & blend the squash if not done already. Prepare the polenta croutons and start roasting next. Saute the onions. Mince and add the apples. Bring the soup to a simmer with the broth and continue to cook. Toss and finish up the polenta croutons. Slice the ingredients for the salad, whip up the dressing and assemble the salad. Sprinkle the croutons on the soup or on the salad.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
Spinach is topped with creamy avocados, crunchy cauliflower, sweet pears, toasty almonds for a touch of protein, and drizzled with a lemon-garlic dressing. In the midst of winter this will awaken your taste buds, while giving you a nourishing burst of freshness.
