Butternut Squash Soup (egg-free, vegetarian, gluten-free, dairy-free)

I love all sorts of squashes, but especially butternut squash. I've looked at a number of butternut squash soup recipes on Recipezaar and taken the best elements of the ones I saw to create this soup. Top with crunchy croutons, sweet potato chips, rum or any topping you feel like.

Butternut Squash Soup

1/2 - 1 onion, diced
4 cloves garlic, diced
1 red pepper, diced
2 small butternut squashes
6 cups water
cinnamon powder
cumin, ground
powdered ginger
rosemary, dried
chili powder
salt and black pepper

Directions:
1. Slice the butternut squashes in half. Place face down in microwave safe dish containing about 1 inch of water. Microwave on high for about 8 minutes.
2. Let the squash cool. Scoop out the seeds and discard. Scoop the softened squash out of the peel and set aside.
3. Saute the diced onion, garlic and red pepper for 5-10 minutes in vegetable oil.
4. Add the butternut squash and the water.
5. Add the seasonings to taste.
6. Cook for 30 minutes or until flavors are blended.
7. Puree with immersion blender OR let cool and them puree with food processor or blender.
8. Reheat before serving.

3 bean salad (vegetarian, gluten-free, dairy-free, soy-free, egg-free, etc)

3 bean salad (Linda's recipe)


Beans are a great source of fiber and protein, especially for vegetarians or those who don't much meat or fish. This recipe is quick and really easy. Canned vegetables are a great way to get nutrients even in the middle of the winter, when it's hard to find good fresh produce. Feel free to play with the spices, this is a recipe that's great for experimentation! Sometimes I add diced jalapeño or serrano chilies to the salad to heat it up, or I make it a 5 bean salad with the addition of white beans or pinto beans or lima beans. You could also add corn and other vegetables to make it a layered salad in a beautiful glass or crystal bowl. Cumin is a spice native to the Middle East, it's very characteristic of dishes in the area. It's very savory and has a distinctive flavor, really very enjoyable. It's purported to be an antiseptic and aid in digestive health.

1 15.5 oz can of chickpeas
1 15.5 oz can of pink beans, kidney beans, or red beans
1 14.5 oz can of cut green beans
1/2 red onion, diced small or 3 small shallots, sliced very thin
5 cloves of garlic, diced small
1/2 cup olive oil
1/4 cup tarragon, cider or red wine vinegar
1 tablespoon cumin
1 teaspoon chili powder
salt and pepper to taste

Directions:

1. Combine all 3 cans of beans in a large bowl or container.
2. Dice onion/shallots and garlic; mix into the bean mixture.
3. Pour the oil and vinegar over the salad.
4. Add all the spices.
5. Mix very well.
6. Taste to determine if more oil, vinegar or spices are needed.
7. Serve immediately or, for better flavor, marinate in the fridge until it's time to eat.