Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Easy
30 MIN
Try this easy spin on soup and a sandwich for a busy weekday dinner.
Ingredients
SERVINGS: 2 Serving(s)
- 1 small yellow onion, roughly chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 3-½ cups mashed or cubed and steamed butternut squash*
- 1 cup chicken broth
- 1 can (13-1/2 ounces) full-fat coconut milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon thyme
- 1/2 teaspoon ground ginger
- 2 large tortillas
- 2 cooked pork chops, sliced thin*
- 1 cup Pepper Jack cheese, shredded
- 2 ounces kale pieces (or sauteed kale*)
- Splash of soy sauce
- Salt and pepper, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Coffee Chops, Butternut Squash Mash and Sauteed Kale.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Coffee Chops, Butternut Squash Mash and Sauteed Kale. After cooking that, you will be part-way toward two other meals in the stack, this one for Butternut Squash Soup with Pork Quesadillas and Pork and Pineapple Curry Fried Rice.
Instructions
Set a Dutch oven or large pot over medium heat on the stove top and saute garlic in olive oil for one minute. Add onion and saute an additional 4 to 5 minutes.
Add butternut squash, chicken broth, coconut milk (shake well before opening), nutmeg, thyme, ground ginger and some salt and pepper to the pot. Cook on medium heat until warmed through, stirring occasionally for about 5 to 7 minutes.
While the soup is cooking, make quesadillas using pork, cheese and kale. Place some of each ingredient inside a tortilla, fold over and cook in a buttered skillet until slightly brown on each side.
After soup is warm, use an immersion blender to blend until the soup has a thick, creamy texture. Taste the soup and add additional spices or a splash of soy sauce for more dimensional flavor. Drizzle coconut or olive oil on top and sprinkle with black pepper before serving soup with quesadillas.
*If cooking the “stack” of 3 meals, you will have this leftover from Coffee Chops, Butternut Squash Mash and Sauteed Kale.
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