Tonight’s dinner is a carton of butternut squash soup. While less exotic than black bean pasta or spicy kelp noodles, a quick-and-easy soup is a blessing on busy weeknights. But, this recipe takes easy and convenient up a notch with quick-cooking chickpea fusilli pasta and fresh toppings. In fifteen minutes time, you get a hearty dinner that’s tasty and nourishing.
Serves 4
Ingredients
Soup
3 cups butternut squash soup
1 pkg. Explore Cuisine Organic Chickpea Fusilli
1/2 tsp. Redmond Real Salt
2 tsp. Braggs Liquid Aminos
2 tsp. sesame seed oil
1 tsp. Redmond Garlic Salt
4 cups water
Toppings
Sprinkle of sesame seeds
1 cup bean sprouts or pea shoots
Dash of cayenne pepper or 1/4 tsp. red pepper flakes
Handful of arugula leaves or fresh parsley
Directions
- Cook pasta according to package directions. Drain and set aside.
- In large, clean pot, add butternut squash soup and water; bring to boil. Add salt, garlic salt, liquid aminos and sesame seed oil. Simmer for a few minutes.
- Add cooked fusilli to pot, along with toppings.
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