This soup recipe is a version of an old favorite. It’s not from my childhood or anything, but it was one of the first soup recipes I posted and it’s become one of our most searched, pinned, and most often made recipes. It’s based on a spicy combination of coconut milk, red curry and pumpkin.
As I was making it again a few weeks ago, I couldn’t help but tweak a few things to make the recipe easier and more straight forward. I swapped butternut squash for the pumpkin and reduced the number of ingredients. In three years if I’ve learned anything – it’s that less is more and simple is always better. Especially when you’re using really good seasonal ingredients.
Speaking of really great ingredients, it’s no secret that I’m obsessed with Whole Foods – it’s five minutes from my house and I shop there all the time. I was excited to hear from American Express that they were working in partnership with them on a new, amazing offer for the Blue Cash Card. To create excitement for the offer they asked me to make two dishes with seasonal ingredients available at Whole Foods, aka #2Ways2Percent. What does that mean? Right now when you use your enrolled Blue Cash Card from American Express when shopping at Whole Foods, you’ll get an extra 2% cash back.
The project: show 2 ways to use butternut squash. I knew I wanted to share my simplified soup recipe and then I figured – what goes better with soup than crostini? These little crostini are topped with ricotta, roasted butternut squash and crispy sage. Both of these recipes would make perfect starters for your Thanksgiving meal.
What do you like to make with butternut squash? Share your ideas with me on social media using the hashtag #2Ways2Percent. For more information, terms, and where to enroll, click here.
Every fall when Jack and I talk about Thanksgiving-inspired recipes to make for the blog, “reinvent the green bean casserole” always comes up. And every year it never happens. I guess I just think that some traditions just shouldn’t be messed with… even if one of them involves processed cream of mushroom soup, canned green beans and canned fried onions. It’s an American family favorite so I’m not going to make fun of it this time.
However, if the infamous green bean casserole isn’t part of your tradition and you’re looking for an easy last minute veggie side, how about this one? Make a little lemon-garlic oil and toss it with lightly cooked fresh green beans. It’ll take you longer to boil the pot of water than to put this “recipe” together.
If this is too simple, jazz it up with some toasted almonds, fresh herbs, or a little shaved parmesan cheese… maybe even a few fried onions, I won’t judge.
For a few more vegetarian Thanksgiving recipe ideas click here.
Are you all pumpkin-ed out yet? Hopefully not – but even if you are, you just have to try this one. If you’ve been following for long you know I have just a slight love for ice creams made with coconut milk. But this one? This one not only takes the cake but probably the pumpkin and apple pies too. It’s a rich & creamy, yet healthier, take on holiday desserts.
I’ve had tea ice cream on my mind ever since tasting a tea-infused sorbet while visiting Celestial Seasonings last month. Their Sweet Harvest Pumpkin Black Tea is warmly spiced with cinnamon, ginger and nutmeg – and it’s so delicious with the coconut milk and pumpkin puree. This recipe has only 4 main ingredients and is naturally sweetened with maple syrup instead of regular sugar.
Tea is such a flavorful addition here that I’m already dreaming up other combinations to pair with Caramel Apple Dream, Cranberry Vanilla Wonderland, and Sugar Plum Spice.
Happy almost Thanksgiving! Whether you’re having a vegetarian holiday, or your son’s new girlfriend is vegan… OR you just plain love vegetables (like we do), here are a few veggie feast-worthy recipes that will hopefully inspire…
Vegan Cauliflower Mashed Potatoes
Ginger Apple Pumpkin Soup / Shredded Brussels Sprout & Apple Salad
Butternut Squash, Walnut & Sage Pasta / Creamy Polenta & Mushrooms
Rosemary Roasted Veggies / Kale & Shiitake Mushroom Stuffing
Apple Zinger Tea-tails / Apple Cardamom Oat Crumble
Plus, check out tons more in the Thanksgiving section of our recipe index…
The year I first became vegetarian I truly missed the turkey part of turkey day. It seems like ages ago now, but back then I barely knew how to cook for myself, let alone embrace seasonal foods like squashes, brussels sprouts and sweet potatoes (you know, the kind without marshmallows).
Fast forward to now – I eat *mostly* vegetarian every day and whenever anyone asks me how I do it, my answer is almost always: avocado.
In my opinion, avocados might be the world’s most perfect food. I eat them for breakfast, lunch, and dinner (even dessert) – and now, thanks to Avocados from Mexico, I’ll be eating them for Thanksgiving dinner too. I’ve posted a lot of veggie side dishes so far this year, but if you’re looking for a fresh twist on a vegetarian main course, give this one a try. It’s stuffed with quinoa, black beans, green chiles and pepitas and diced avocados - all of my favorite delicious (and, by the way, healthy) flavors.
Depending on the size of your acorn squash, you may have some of this avo-quinoa filling leftover. My leftover suggestion: make post T-giving tacos!
For more recipes and ideas, check out Avocados from Mexico on Facebook, Twitter, Pinterest and Instagram. We’re also giving a special Avocados from Mexico price pack worth approximately $200. To enter, leave a comment below telling me about your own Thanksgiving avocado recipe idea. Giveaway ends Dec. 5th. Open to US residents only.