Sweet and Tangy Vegetable Soup

I swear, the best recipes are created out of desperation. My mom made this dish when we were kids that was the bomb. I learned later that she created it out of things she had when money was tight.

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I am repeating the exact same thing myself. I stretch everything I can to make it last as long as possible, whether money is tight or not. The ability to feed yourself and your family out of the random odds and ends you find in the kitchen isn’t just frugel- it’s survival.

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So when I walked into the kitchen this afternoon for lunch, I saw the butternut squash in the fridge that has been sitting for at least two weeks now. Thankfully, it hasn’t started to go bad at all. Pairing it with vegetables I have on hand, I created this sweet and tangy soup.

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First, I cut about two cups of raw butternut squash and a small yellow onion.

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Throwing a tablespoon of olive oil in a pan, I added the squash and onion and seasoned with salt and pepper.

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I cooked this mixture until the thickest squash pieces were tender, so around 10 to 12 minutes. Meanwhile, I mixed honey and balsamic vinegar together.

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After the onions and squash was cooked and looking crispy, I turned the heat down and added the sweet and tangy sauce.

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I let the sauce soak into the vegetables before adding 2 cups of vegetable broth.

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After the mixture is heated up, I added the spinach and let it wilt.

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No soup is complete without cheese!

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Sweet and Tangy Vegetable Soup

Prep Time: 15 minutes. Cook Time: 20 minutes. Total Time: 35 minutes. Yields 3-4 cups soup.

Ingredients

  • 2 cups raw butternut squash, cubed
  • 1 small yellow onion, diced
  • 2 cups fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic vinegar
  • 16 ounces vegetable broth
  • 1/4 cup Italian cheese, optional

Directions

In a medium sized pan, heat the olive oil over medium heat. Add the squash and onion and cook until the thickest piece of squash is tender. Make sure to stir often to prevent burning. In a bowl, mix the honey and balsamic vinegar together. After squash and onions are cooked through, turn the heat down to low and add the sauce. Stir to coat everthing. After sauce has been absorbed by the onions and squash, add the broth and turn the heat back up to medium to heat the mixture through. Add chopped spinach and stir to wilt. Remove from heat and add cheese if using. Add ice to cool down if eating right away.

Notes

Make sure to cut the squash and spinach into bite sized pieces. It will take longer to cut, but it will cook faster and will be easier to eat.

Nutrition

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