Butternut Squash Pasta Fagioli Soup

This might have been the best soup I’ve had all season. I grew up eating and loving Pata Fagioli and this was my first time trying it at home.

This particular recipe is inspired by Jamie Olivers Angry Pasta Fagioli soup in new book “Ultimate Veg” !

Ingredients:

1/2 butternut squash (diced)

2 carrots

Olive Oil

1 can of fire roasted diced green chiles

1 onion

4 cloves of garlic

1/2 pound of whole grain penne

1 12oz can of plum tomatoes

1 can of cannellini beans

1 tablespoon of red wine vinegar

Lots of rosemary

Salt and pepper

Prep:

1. In a large pan, add diced carrot, butternut squash, 1/4 cup of olive oil, and the green chiles. Cook down for ten minutes and add salt and pepper.

2. Add chopped onion, minced garlic, salt and pepper. Cook for another ten minutes

3. Add penne, plum tomatoes, cannellini beans and 3 cups of water. Cover and let cook for 25 minutes.

4. Add salt, pepper, and rosemary and SERVE.

   The butternut squash made this recipe creamy, hearty, and flavorful!

Vegan Butternut Squash Chili

This winter I’ve been trying different variations of chili! It’s especially easy to make now that I have a crock pot. I make everything in the morning, and by the time I come home I have homemade chili that lasts for days! This version is made with butternut squash and has a great smokey flavor to it!

I have never worked with butternut squash before, so I looked up how to dice it. This video was helpful:

https://www.youtube.com/watch?v=PI-7RZDeOYY

Ingredients:

• 1 can of tomato sauce

• 1 can fire roasted diced tomatoes

• 1 cup of veggie broth

• 5 cloves of garlic

• 2 tbsp chipotle peppers in adobo sauce (I found this can in the mexican food section - the adobo sauce gives an amazing smokey flavor)

• 1 tbsp cumin

• 1 butternut squash (diced)

• 1 can of black beans

• 1 can of corn

• Lots of scallions

• Fresh cilantro

Prep:

1. Dice the butternut squash

2. In the crock pot, add 1 can of tomato sauce, 1 can of fire toasted diced tomatoes, veggie broth, minced garlic, peppers in adobo sauce, and cumin. Mix for two minutes or until everything is fully blended together.

3. Add butternut squash, black beans, chopped scallions, and corn. Mix well.

4. Cover, and cook for 8 hours.

5. I served in a bowl topped with fresh cilantro! I also had it for dinner the next day over tortilla chips and cheese and put it in the oven to make nachos, and the next day as a taco salad! This recipe made about 6 servings.