Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.
After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you h…

Roasted Butternut Squash Soup

With winter weather approaching, I wanted to perfect butternut squash soup that was not only easy to make but also incredibly delicious.

After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond.

This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor.

Roasted Butternut Squash Soup from Minimalist Baker →

Wild Rice Stuffed Acorn Squash

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you.

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you. And if you just want a show-stopping Autumn-inspired dish for any other day of the week, this one is for you, too. ;) This Wild Rice Stuffed Acorn Squash is is colorful, flavorful, full of texture, and just as delicious as it is beautiful. It’s definitely a new favorite that I’m going to be making every year going forward!

Wild rice stuffed acorn squash in a white casserole dish from above

Make it Vegan

The recipe as written below is vegetarian because it does include butter. To make this recipe vegan, simply swap the butter with a vegan butter substitute or your favorite cooking oil. I do feel like the butter adds some extra richness because of the butter cream, so a vegan butter substitute will probably be the closest flavor match.

Swap out the Wild Rice Blend

I used Lundberg Wild Rice Blend, but if that is not available in your area or you want to swap it out for other reasons, it can easily be swapped out for any grain or grain mix that you like. Just cook your grain according to the package directions, using broth in place of water for extra flavor, as I did below. Then simply add the cooked grain into the recipe at the same point I added the cooked wild rice blend.

How Do You Eat Wild Rice Stuffed Acorn Squash?

Sure, these stuffed acorn squash are pretty, but how do you eat them?? Just dig in with a fork, grabbing some of the baked acorn squash flesh on each forkful with the filling. Think of it kind of like eating a stuffed baked potato. And while acorn squash skin is edible, it can be quite tough, so I usually just scoop everything out of the skin and leave the shell of skin behind. :)

Can This Be Prepared Ahead?

You can prepare the wild rice filling ahead of time, and then bake the acorn squash, stuff it, and finish baking the day it will be served. I think it’s best to roast the squash the day of instead of fully baking and assembling the day before because it will take just as long to reheat the stuffed squash in the oven as it would to just bake it fresh. But you can save time by preparing the filling the day before. The color of the filling may dull a bit when prepared ahead, but the flavor should still be just as delicious!

Wild rice stuffed acorn squash close up from the front
wild rice stuffed acorn squash close up from above

Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash makes a great vegetarian (or vegan) Thanksgiving main dish, or a delicious dinner for any chilly fall evening!
Total Cost $6.19 recipe / $1.55 serving
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 401.68kcal
Author Beth – Budget Bytes

Ingredients

Roasted Acorn Squash

  • 2 acorn squash (3 lbs. total) $3.01
  • tsp salt $0.01
  • tsp pepper $0.01

Wild Rice Stuffing

  • ½ cup wild rice blend (uncooked) $0.72
  • 1 cup vegetable broth $0.13
  • 2 Tbsp butter* $0.28
  • 1 yellow onion $0.32
  • 3 ribs celery $0.32
  • 1 apple $0.70
  • ½ tsp dried sage $0.05
  • ½ tsp dried thyme $0.05
  • ¼ tsp salt $0.02
  • ¼ tsp pepper $0.02
  • ¼ cup chopped walnuts $0.30
  • ¼ cup dried cranberries $0.22
  • 1 Tbsp chopped fresh parsley $0.05

Instructions

  • Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes.
  • Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes.
  • While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more.
  • Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened.
  • When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine.
  • Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot.

Notes

*Use a vegan butter substitute or your favorite cooking oil to make this recipe vegan.

Nutrition

Serving: 1stuffed squash | Calories: 401.68kcal | Carbohydrates: 75.95g | Protein: 6.9g | Fat: 11.75g | Sodium: 561.33mg | Fiber: 9.85g

Looking for more Thanksgiving recipes? Check out our Holiday Recipe category!

wild rice stuffed acorn squash close up from above

How to Make Wild Rice Stuffed Acorn Squash – Step by Step Photos

Wild rice package and some in a pot

Begin cooking the wild rice blend first because it takes the longest. You can use a different grain if you prefer. To cook this Wild rice blend, combine ½ cup of the rice blend with 1 cup vegetable broth. Place a lid on top, bring it up to a boil over high heat, then reduce to low and let simmer for 45 minutes.

Seeds scooped from acorn squash

Preheat the oven to 400ºF. Cut two acorn squash in half, lengthwise, then scoop out the seeds with a spoon.

Seasoned cut acorn squash

Place the acorn squash on a parchment-lined baking sheet. Season the cut sides of the acorn squash with a small pinch of salt and pepper. Turn the squash over so it is cut side down, then transfer to the preheated oven and bake for 20 minutes.

roasted acorn squash on the baking sheet

After roasting for 20 minutes the squash will be mostly tender, but it will be baked again once stuffed to finish it off. While the acorn squash is roasting, begin making the rest of the filling…

diced onion and butter in a deep skillet

Dice an onion and add it to a deep skillet with 2 Tbsp butter. Sauté over medium heat until the onion is soft.

Diced celery added to skillet

While the onion is sautéing, finely dice 3 ribs celery. Add them to the skillet and continue to sauté.

Apple and herbs added to the skillet

While the onion and celery are sautéing, core and dice an apple. Add the apple to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté just a few minute more or just until the apple begins to soften.

Wild rice, walnuts, cranberries, and parsley added to the pot

When the wild rice blend is finished cooking, add it to the skillet, along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and about 1 Tbsp chopped fresh parsley. Stir to combine.

finished stuffing in the skillet

And then you have the finished stuffing. It’s so colorful, has so much texture, and it is SO DELICIOUS. Give it a taste and adjust the salt to your taste buds.

Stuffed and baked acorn squash in a casserole dish

Finally, turn the squash over so they are cut side up (you can transfer to a casserole dish if you’d like, or leave them on the baking sheet) and stuff the cavities with the wild rice mixture. Bake the stuffed acorn squash for an additional 20 minutes, then serve.

Stuffed acorn squash in a casserole dish, from above

The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.

Vegan Lentil Soup

This article is from Delicious Everyday.
This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening.  This one-pot meal is super healthy, too! Lentil…

This article is from Delicious Everyday.

This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening.  This one-pot meal is super healthy, too! Lentils are packed with protein and fiber—a great vegan option for those looking to add a little protein to their plant-based diets!...

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Easy Butternut Squash Soup

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little to…

This Easy Butternut Squash Soup is perfect for a simple, healthy, and delicious fall meal! It is great for lunch, dinner, or for Thanksgiving. Comfort food is a must during the chilly fall and winter months, but a lot of comfort food can be a little too comforting, if you know what I mean. Our…

The post Easy Butternut Squash Soup appeared first on Two Peas & Their Pod.

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after ma…

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato

This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.

I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk.

1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato from Minimalist Baker →

Tomato Herb Soup

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the […]

The post Tomato Herb Soup appeared first on Budget Bytes.

I’m constantly looking for new ways to use my favorite (not) Sun Dried Tomato Sauce in recipes because it’s just SO good. So, the other day I was thinking, “Hmmm, I wonder if I can just make it into a really tasty soup.” The answer is yes. Yes, that deliciously tangy, herb-infused sauce is the great beginning to a super fast, easy, and delicious homemade Tomato Herb Soup.

Originally published 9-16-2013, updated 10-12-2020.

A mug of tomato herb soup on a plate with a grilled cheese

What Does Tomato Herb Soup Taste Like?

This tomato herb soup is not your everyday canned condensed tomato soup. It’s not sugary sweet, it’s fairly thick, very rich, and has tons of herby flavor. The magic comes from the melange of dried herbs and the quick act of caramelizing the tomato paste to create a rich sweetness. So yum and it gets better as it refrigerates. Oh, did I mention that it just happens to be VEGAN?

What to Serve with Tomato Herb Soup

A classic grilled cheese sandwich is never a bad idea, but you could also do something like Homemade Garlic Bread, or drop a few Homemade Croutons on top, and make a super simple salad to go on the side.

Is it Freezer Friendly?

Yes, this soup holds up really well to freezing, so feel free to stash a couple servings in there for later! I try to use up my frozen foods within three months for best quality, but you may get a longer life out of it. In the refrigerator, the soup should stay good for about 4-5 days.

Overhead view of a mug full of tomato soup with a black spoon in the center
 
Tomato herb soup in a mug on a plate with grilled cheese

Tomato Herb Soup

Use basic pantry staples to create this quick and easy Tomato Herb Soup. It's thick, rich, flavorful, and perfect for grilled cheese dipping!
Total Cost $2.62 recipe / $0.52 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 1.5 cups each
Calories 168.16kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1/4 cup olive oil $0.64
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp dried rosemary $0.03
  • 1 pinch crushed red pepper $0.02
  • 1/4 tsp freshly cracked black pepper $0.03
  • 1 6oz. can tomato paste $0.39
  • 1 Tbsp brown sugar $0.02
  • 1 28oz. can crushed tomatoes $0.79
  • 3 cups vegetable broth $0.39

Instructions

  • Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.
  • Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
  • Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 168.16kcal | Carbohydrates: 17.6g | Protein: 2.86g | Fat: 11.44g | Sodium: 731.8mg | Fiber: 4.68g

How to Make Tomato Herb Soup – Step by Step Photos

Oil garlic and herbs in a soup pot

Start by adding ¼ cup olive oil, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp dried rosemary, 1 pinch crushed red pepper flakes, and some freshly cracked black pepper to a sauce pot. Turn the heat on to medium-low and sauté the herbs in the oil for about two minutes, or until the garlic has softened.

Tomato paste and brown sugar added to the pot

Add 6 oz. tomato paste and 1 Tbsp brown sugar to the pot. Stir until everything is pretty well combined (the oil may never fully mix in). Continue to stir and cook for about 5 minutes more, or until the tomato paste takes on a darker burgundy hue (see photo below).

crushed tomatoes being poured into the pot

Add one 28 oz. can of crushed tomatoes. Crushed tomatoes are smaller bits than diced tomatoes, but not quite as smooth as tomato sauce. It’s somewhere in between, and doesn’t have any seasoning added.

Vegetable broth being poured into the pot

Also add 3 cups of vegetable broth, which will thin the soup out, add depth of flavor, and just the right amount of salt. I use this Better Than Bouillon to quickly mix up the exact amount of broth that I need.

finished tomato herb soup being lifted with a ladle

Then just whisk everything together and heat through! The end! The flavors are even better the next day.

Tomato herb soup in a mug on a plate with grilled cheese

OMG – grilled cheese + tomato soup FTW!

Now give yourself a high-five for making such a delicious soup in under 30 minutes.

The post Tomato Herb Soup appeared first on Budget Bytes.

Easy Pumpkin Soup

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu. I am all about pumpkin during the fall months. I have A LOT of sw…

This easy, delicious, and creamy Pumpkin Soup is filled with fresh flavors and warm spices. It is the perfect soup for a quick and easy fall meal or a great addition to any holiday menu. I am all about pumpkin during the fall months. I have A LOT of sweet pumpkin recipes: pumpkin chocolate chip…

The post Easy Pumpkin Soup appeared first on Two Peas & Their Pod.

Enchilada Sauce

Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again! Enchiladas are one of my all-time favorite meals…and I am glad my boys love t…

Homemade Enchilada Sauce-the best enchilada sauce and it’s incredibly easy to make, plus, it freezes beautifully! You will never buy store bought enchilada sauce again! Enchiladas are one of my all-time favorite meals…and I am glad my boys love them too! They are a regular at our dinner table. Enchilada night is always a good…

The post Enchilada Sauce appeared first on Two Peas & Their Pod.

Gochujang Ramen with Tofu

I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I’ve posted before about the […]

The post Gochujang Ramen with Tofu appeared first on Budget Bytes.

I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I’ve posted before about the things I like to add to my instant ramen to give it an upgrade, and now I have a new favorite ingredient—gochujang! This sweet-salty-spicy paste creates a rich broth with plenty of umami that I balanced with some fresh spinach and chunks of mild tofu. This Gochujang Ramen with Tofu is a quick and easy way to indulge that noodle craving!

Two bowls of gochujang ramen with tofu, a bowl of gochujang on the side

What is Gochujang?

If you’ve never heard of gochujang, it’s a Korean chile paste made with chile peppers, rice, fermented soybeans, and salt. It kind of reminds me of a spicy version of miso. Gochujang is really starting to trend in the U.S. because of its uniquely sweet-salty-spicy and UMAMI flavor. And because we’re all kind of over our infatuation with sriracha and looking for the next best thing. It’s those fermented soy beans that really set gochujang apart and give whatever you’re adding it to that extra “WOW” factor. So if you haven’t tried it yet, put it on your list!

Where to Buy Gochujang

Because gochujang is really becoming quite popular, you’ll probably be able to find some at most major grocery stores. My local kroger actually carries about 4-5 different kinds! I’m using this Sempio Gochujang. If you have an Asian grocery store near you, you’re sure to find a really good selection there, and probably much better prices. Want to try to make your own? Try this traditional gochujang recipe, or this quickie 5-minute gochujang.

To Use the Ramen Packet or Not to Use the Ramen Packet

Personally, I like to use my own broth when making ramen instead of using the little seasoning packet that comes with the noodles. I like the freedom of tweaking the flavors and salt content, but you can use the seasoning packet if you prefer. Gochujang has quite a bit of salt, so if you do want to use the flavor packet that comes with the instant ramen I suggest adding the gochujang to the water first (3 cups water), then adding a little of the flavor packet at a time until the broth reaches a reasonable salt level for you.

How Spicy is It?

Decently spicy, IMHO. You can reduce the amount of gochujang to make it slightly less spicy, if you prefer. Or, if you’re looking for non-spicy ways to spruce up your ramen, check out my post about 6 Ways to Upgrade Ramen, or my Vegan Creamy Mushroom Ramen.

What Should I Do With my Leftover Tofu?

This recipe uses half of a traditional 14oz. block of tofu. My first choice for using up the other half of the block would be to make a half batch of my Curried Tofu Salad. That stuff is to die for. You could also toss it into a stir fry, or chop it up, add some BBQ sauce and make yourself a BBQ Tofu Slider.

Gochujang ramen with tofu in the sauce pot on a yellow background with a black and white zig-zag napkin.

 
One bowl of gochujang ramen with tofu, chopsticks on the side

Gochujang Ramen with Tofu

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.
Total Cost $2.26 recipe / $1.13 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 322.15kcal
Author Beth - Budget Bytes

Ingredients

  • 7 oz. extra firm tofu $0.90
  • 1 cup water $0.00
  • 2 cups vegetable broth* $0.26
  • 2 Tbsp gochujang $0.46
  • 1 package instant ramen* $0.19
  • 2 cups fresh spinach $0.25
  • 2 green onions $0.20

Instructions

  • Drain the tofu and cut it into 1/2-inch cubes.
  • Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
  • Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
  • Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
  • Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.
  • Slice the green onions and sprinkle over top of the ramen just before serving.

Notes

*If using vegetable broth, discard the seasoning packet that comes with the ramen noodles. If using the seasoning packet, use 3 cups of water instead of 1 cup water and 2 cups vegetable broth. Add the gochujang to the water first, then add a small amount of the seasoning packet at a time until you reach the desired level of saltiness for the broth.

Nutrition

Serving: 1serving | Calories: 322.15kcal | Carbohydrates: 37.55g | Protein: 15.9g | Fat: 12.6g | Sodium: 1347.35mg | Fiber: 3.1g

side view of a bowl of gochujang ramen with chopsticks picking up a piece of tofu

How to Make Gochujang Ramen with Tofu – Step by Step Photos

cubed tofu on a cutting board

Drain a 14oz. block of tofu and cut half of it into ½-inch cubes. See the notes above the recipe for ideas for using the remaining tofu.

Gochujang broth in a small sauce pot with a whisk, tub of gochujang on the side

Add 1 cup water, 2 cups vegetable broth, and 2 Tbsp gochujang to a small sauce pot. Whisk until the gochujang has dissolved.

Cubed tofu being dropped into the pot

Add the cubed tofu to the pot. Adding the tofu before we start boiling the broth gives it a few minutes to start absorbing some of the flavor from the broth, as opposed to adding it at the end. Place a lid on the pot and bring the broth up to a boil over high heat.

Ramen noodles added to the pot, empty package on the side

Once boiling, add the block of instant ramen noodles (without seasoning packet). Let the noodles boil for about a minute, or just until they being to soften up and loosen up from the block.

Spinach added to the pot

Add a couple handfuls of spinach to the pot and stir it in until wilted. This should give the noodles just enough time to finish cooking as well.

Finished gochujang ramen in the pot

Slice two green onions and sprinkle them over the ramen just before serving.

One bowl of gochujang ramen with tofu, chopsticks on the side

Enjoy that spicy goodness!!

The post Gochujang Ramen with Tofu appeared first on Budget Bytes.

1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!
About Green Curry
Green curry is a popular Thai dish believed to have or…

1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!

About Green Curry

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). It’s made with green curry paste, coconut milk, veggies, and meat and/or seafood.

The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, kaffir limes, and cumin seeds (source).

1-Pot Vegetable Green Curry from Minimalist Baker →