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Kale and Gouda Quesadillas, 2-ingredient Butternut Squash Soup

Kale and Gouda Quesadillas, 2-Ingredient Butternut Squash Soup
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Recipe by:Heidi Boortz
Servings
6
Servings:
Ingredients
Ingredients
Instructions
Kale and Gouda Quesadillas
  1. Combine kale, cheese, yogurt, onions, and garlic.
  2. Heat 1 tsp. olive oil over medium heat. Add 1 tortilla to hot oil. Reduce heat to medium-low. Top with kale mixture. Top with cheese mixture. Top with another tortilla. Cook 1 minute or until browned on the bottom.
  3. Carefully flip quesadilla over, and cook 2 minutes on second side, or until browned and cheese is melted.
  4. Repeat with remaining tortillas and fillings. Serve with sour cream, avocado, and additional green onions, if desired. 2
Butternut Squash Soup
  1. Steam squash in steamer basket until soft.
  2. Blend cooked squash and 1 c. broth in a blender or with an immersion blender until smooth.
  3. If you want thinner soup, add more broth. Season with salt and pepper, if desired. (I like it without!)

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