So I can say that I have had a LOT of different butternut squash soups. This one is your go-to, basic, staple one. We had it for our meals the week before last and I devoured it immediately. The breadcrumbs take it up to that level of course, but the soup itself is really good too. Try the recipe! It is at this LINK.
Along with that soup, we had a small portion (more for the kids) of orzo pasta with shiitake mixed in ( we really pack in the nutrients when we can). We also had a beet salad with goat cheese. And our main course was a perfectly cooked piece of arctic char, which we baked in the oven. I don’t have a recipe for that, since it needed little seasoning. The fish is such a flavorful fish by itself and when cooked perfectly, doesn’t need much.
The rest of that week we had some repeat menus from last year: a seafood cajun pasta, a kale and roasted cauliflower salad like this one, lentil stew with turkey meatballs, salads, and more veggies. We also had a roasted butternut squash tart that I was experimenting with for my blog. The recipe for that is right here. See yall after Spring Break, when we resume the Meal Share! I still have loads of recipes to share with you and just haven’t found the time to list them all out!!