Tag: onions

Green Lentils Mushrooms & Onions (Vegan)

Melissa King 2 Comments

This Green Lentils Mushrooms & Onions recipe is a must try!  Marcus and I recently got back from vacation and we wanted to get back on track with healthy eating.  So we are trying to follow the Eat to Live plan.  That is how this healthy meal came about.

 

Green Lentils Mushrooms & Onions

 

This recipe is super easy, budget friendly, vegan, gluten free and oil free!  It really only calls for a few simple ingredients. It didn’t last long in our house at all.  I wish I had doubled the batch!  I will definitely be making it again in the near future.

 

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Squash Soup With Caramelized Onions

Melissa King 44 Comments

I made you some delicious squash soup.  Fall is my favorite time of year.  Growing up in Boston, I associate fall with the beautiful colors of the foliage.

That is one thing I miss terribly here in Texas.  We don’t really have the seasons change here as much.  In fact, today it was 90 degrees!

So, along with the fall colors, comes the fall vegetables.  Squash is one of my favorites.  Most people think if butternut or acorn squash, but my favorite by far is the kabocha squash.  It is also known as a Japanese pumpkin.

It basically is the color of an acorn squash in the shape of a pumpkin.  Kabochas are super sweet and buttery.  This squash soup combines the sweet taste of the squash with the savory and woodsy tastes of the thyme and sage.  Also the topping makes for a nice crunch.  Not to mention, it looks pretty too!

 

Squash Soup

 

What are some of your favorite fall veggies?

Squash Soup With Caramelized  Onions

Savory and Simple Squash Soup With Caramelized Onions

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Prep Time 20 min Cook Time 1 hr, 15


Ingredients

    Soup

    • 1 kobacha squash (butternut or acorn would work great too.)
    • 1 tsp thyme
    • 1 tsp sage
    • 2 tsp tumeric
    • 1/2 tsp garlic powder
    • salt to taste (no pepper)
    • 1/2 tsp lemon juice
    • almond milk

    Topping

    • 2 shallots sliced thin
    • 2 T oil (I used organic coconut oil)
    • 1/4 tsp salt

    Instructions

    Soup

    • Preheat oven to 400.
    • Cut kobocha in two and remove seeds.
    • Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
    • Remove from oven and remove skin from squash and place in a food processor.
    • Add spices and salt and begin blending. I also add milk to get the consistency just right.
    • There is no proper set amount for this, but I used about a cup in my soup.

    Topping

    • Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
    • Turn on medium-low heat covering the pan.
    • Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
    • After about 15 minutes or so, they will begin to brown.
    • Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. 🙂

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