Kale and Gouda Quesadillas, 2-Ingredient Butternut Squash Soup
Servings : 6
Ingredients
Kale and Gouda Quesadillas
- 1 bunch kale stems removed, finely chopped
- 2 cups gouda cheese shredded
- 1 cup plain yogurt
- 4 green onion sliced
- 2 tsp bottled minced garlic
- 4 tsp extra virgin olive oil divided
- 12 each 100% whole grain soft flour tortilla
- sour cream optional
- 1 avocado diced, iptional
Butternut Squash Soup
- 1 Butternut Squash large, peeled, seeded, and cubed
- 2 cups vegetable broth no sugar listed in ingredients
Instructions
Kale and Gouda Quesadillas
- Combine kale, cheese, yogurt, onions, and garlic.
- 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.
- Carefully flip quesadilla over, and cook 2 minutes on second side, or until browned and cheese is melted.
- Repeat with remaining tortillas and fillings. Serve with sour cream, avocado, and additional green onions, if desired. 2
Butternut Squash Soup
- Steam squash in steamer basket until soft.
- Blend cooked squash and 1 c. broth in a blender or with an immersion blender until smooth.
- If you want thinner soup, add more broth. Season with salt and pepper, if desired. (I like it without!)
Butternut Squash Soup: Cooking Blender Instructions
- Add squash and broth to cooking blender. Program for soup.