Take a store-bought container of butternut squash soup (I look for one that’s veggie-broth based) and heat it up.

While soup is heating, toast a handful of your favorite nuts (slivered almonds, walnuts, hazelnuts, or pecans) in the oven for about 10 minutes in a 375 degree oven or until golden brown and fragrant. Alternatively, you can toast the nuts in a dry skillet on the stove.

While nuts are toasting and soup is heating, crumble a little bit of blue cheese, Gorgonzola, or goat cheese.

When soup and nuts are ready, ladle soup into a bowl and top with a handful of the toasted nuts and crumbled cheese. Sprinkle with some fresh ground black pepper and drizzle with a little olive oil, if desired. Feeling extra fancy? Add some chopped chives for a little color and additional veggie nutrition.

Voila! A gourmet, delicious, vegetarian weeknight meal that takes all of 10 minutes and is impressive enough to serve for a dinner party. Love it.

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