Tag Archives: shallot

Soups Vegetarian Meals

Butternut Squash Soup with Parmesan-Shallot Crisps

If you follow me on Instagram, you may have spotted this Butternut Squash Soup over the weekend. Travis has been under the weather for a few days now, so I wanted to make something warm and comforting for him.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

I love butternut squash soup, but I was looking for a way to enhance the flavors of the soup and differentiate it a bit. These parmesan-shallot crisps do just the trick! They’re incredibly easy to make and 100% worth the extra step. The salty flavors in the crisps are the perfect contrast to this slightly-sweet soup. It’s a match made in heaven.

Butternut Squash Soup

This soup is easy enough to make on a weeknight, but special enough to make for company. I made it on Sunday and we enjoyed leftovers throughout the week. Make sure to store your leftover crisps separately from the soup, so they do not get soggy.

Butternut Squash Soup with Parmesan-Shallot Crisps Recipe

This butternut squash soup embodies fall. I know I will making it again and again during these colder temps.

 

Butternut Squash Soup with Parmesan-Shallot Crisps
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Soup
  • 1 Tablespoon unsalted butter or coconut oil
  • ½ cup onion, diced
  • ½ apple, diced small
  • 1 large butternut squash, peeled, seeded and cut into 1.5 inch cubes
  • 4 cups low-sodium chicken stock
  • ½ teaspoon nutmeg
  • 1 Tablespoon light brown sugar (optional)
  • Salt and pepper
Parmesan-Shallot Crisps
  • 1 medium shallot, sliced
  • 1 teaspoon olive oil
  • ½ cup grated fresh parmesan
Instructions
  1. In a large pot melt the butter or coconut oil over medium heat. Add the onion and cook for 4 minutes. Add the apple and cook for 4 minutes. Add the squash and stock and bring to a simmer. Cook until squash is tender, about 20 minutes.
  2. Remove the squash, apple, and onion pieces with a slotted spoon and place in a blender or food processor. Puree until smooth. Place the pureed mixture back in the pot with the stock and mix. Place the pot on low heat and add the nutmeg, brown sugar (optional), and salt and pepper to taste.
  3. Preheat oven to 300 degrees. Heat the olive oil in a small pan on medium heat. Add the shallot and sautee for 2-3 minutes until lightly browned. Line a baking sheet with parchment paper. Divide the parmesan into 5-6 small mounds on the baking sheet and press down with your fingers to flatten. Spoon equal amounts of the shallot on top of each cheese mound and press lightly with the back of a spoon. Bake the crisps for 20 minutes until lightly browned. Remove the crisps with a spatula and serve with the soup.
 

Gluten-Free Side Dishes Vegan

Roasted Pineapple and Sweet Potatoes

I am not really sure what inspired me to mix sweet potatoes and pineapple together, but boy am I glad I did. When I was in college I would make a big batches of roasted veggies at the beginning of the week and then I would eat them as a snack or with some sort of protein for dinner throughout the rest of the week. It was a delicious and healthy way to keep me on track and made me far less likely to reach for junk food when I was hungry.

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

Usually my roasted veggies include a mix of sweet potatoes, bell pepper, carrots, onion, and whatever else was in my fridge that I could throw in.

This weekend all I had was two lonely sweet potatoes and one very ripe pineapple that was SCREAMING at me to eat it. I love grilled pineapple (especially on a burger -yum!) so I thought, “What the heck!?” and chopped it up to roast with my sweet potato. I also added a shallot as a contrast to the sweetness from the sweet potato and pineapple.

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

As this was cooking in the oven, the smell that filled my apartment reminded me so much of home. On Jewish holidays my mom makes a delicious noodle kugel with pineapple, so the smell of roasted pineapple this weekend sent me right back to my parents’ kitchen.

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

Don’t you love when throw-together dishes end up tasting great? I had to exercise some serious self-control so I didn’t eat the whole batch by myself.

I think this would be delicious served with poultry or fish and the pineapple makes it a perfect dish for summer!

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com

Roasted Pineapple and Sweet Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 cups sweet potato, cut into 1.5 inch cubes
  • 2 cups pineapple, cut into 1.5 inch cubes
  • 1 shallot, minced
  • 1 Tablespooon olive oil
  • 2 teaspoons honey (or maple syrup)
  • Salt and Pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Place the sweet potato, pineapple, and shallot in a large bowl. In a small bowl, whisk together the olive oil, honey. ½ teaspoon salt and ¼ teaspoon pepper. Pour the olive oil mixture onto the sweet potatoes and pineapple. Mix well until the olive oil thoroughly coats the ingredients in the large bowl.
  3. Roast in the oven for 25 minutes, then stir the mixture. Roast again for an additional 25 minutes or until desired brownness. Season with salt and pepper to taste. Serve warm.
 

This Roasted Pineapple and Sweet Potato is a delicious side dish to pair with almost anything! It's a simple recipe with less than five ingredients, plus it's gluten-free, dairy-free, refined sugar-free, and vegan! ll www.littlechefbigappetite.com