Squash soup is a staple through the cold months and every home cook needs a go-to recipe in the pocket -- so bookmark this officially into your back pocket! We love this recipe as you can make extra to eat a second time through the week and also tuck extra away into the freezer for a busy week when you’re short on time. Grab a crusty loaf of bread and your weekly bag of micros and dinner is served! These toppings are an amazing way to freshen up and give textural variety to an otherwise uniformly smooth soup. Play around with toasted seeds, bagel seasoning, or even crispy fried onions or shallots -- our radish micros will take care of the rest!
3 pound (approx 6 cups) Butternut squash, seeded, cut in half
1 pound (approx 2 cups) Acorn squash, seeded, cut in half
4 c. chicken stock
1 medium onion, chopped
3 garlic cloves, minced
¼ cup butter
¾ tablespoon salt
1 tablespoon apple cider vinegar
¾ tablespoon curry
½ teaspoon cumin
¼ teaspoon chili powder (optional)
7 oz full fat coconut milk
8 oz (1 small tub) organic sour cream
1 bunch cilantro, chopped
1 package (1.75 oz) Forward Greens Micro Sweet Mix
Store in airtight containers for up to 5 days or in the freezer for 3 months. Thaw from the freezer the night before and reheat on the stovetop.
Make ahead breakfasts make the whole week better. It’s one less thing to think about and you’re guaranteed something delicious each morning! These egg bites are full of nutrition and flavor. Feel free to make some ingredient swaps – this is a great way to use any veggies in your crisper! Just make sure to include the Micro Broccoli or Micro Kale for vitamins A and C to power you through your day.
This smoothie is a wonderful way to start the day – it’s sweet, creamy, nutritious, and will keep you full. Feel free to play with the ingredients! Vanilla yogurt is a great swap and the protein powder can be omitted, but it’s a great way to make sure the smoothie carries you through to lunch.