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Prep
Difficulty
Easy
Time
Estimate
1 hour
Start with the preparing the squash, while it bakes do all of the preparation of the veggies for the remaining dishes. Then prepare the soup. While the soup simmers, cook the portobellos and toss the salad. If desired serve with a few decadent slices of warm French bread to wipe up any residual soup in the bowl.
A thick puree of winter squash. This is easiest when you start from already blended, roasted squash. Pureed sweet potatoes or even canned pumpkin could be used instead. Remove the seeds from the jalapeno so as to have more control of the spiciness. Every jalapeno can vary, so start with just the flesh and or add the seeds if you want extra spice.
Filled with a touch of garlic and a few slices of brie cheese, these portobellos quickly become a luxurious vegetarian main dish.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
