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Kale and Gouda Quesadillas

Kale and Gouda Quesadillas, 2-Ingredient Butternut Squash Soup

Recipe Type: 90/10 Regular, 90/10 Vegetarian, Cooking Blender
Author: Heidi Boortz
Servings : 6


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


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.
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