Yum

There were some very old and sad-looking bok choi languishing away in my crisper. And our squash seems to be multiplying somehow. Tonight I wanted a warm, filling soup that would bring them together. Red lentils proved to be the perfect glue. Lentil Buttercup Soup was a favorite last winter and now I remember why. We didn't have any spinach, but the bok choi subbed in just fine. I roasted the seeds too and it made the perfect Shabbat dinner. This time I did roast the squash beforehand, which made it a simple and fast soup to prepare. We will enjoy this soup for lunch in the next few days, and I'll prepare it again on the 18th with the frozen roasted buttercup that is waiting in the freezer. Yup, batch preparing ingredients is the way to go, if you have freezer space. Why roast one squash when you can roast an entire oven full?

More info on meal planning soon, but I use Tsh's system whenever I can get organized. She is a wonderful source of organization inspiration!