I always say that leftovers are like money in the bank. But my leftovers are usually intentional, destined for office lunches or worknight dinners. That was the case with this butternut squash soup, which I made during a cooking binge on a recent Sunday afternoon.
As I prepared to portion it out for single servings, I got the bright idea of throwing some shredded brussels sprouts I had from Trader Joe’s into the bottom of each container. Those stayed nice and green and added a bit of texture to the reheated soup.
I also took to work some curry roasted pumpkin seeds and crumbled blue cheese, and topped the soup off with that at the table. How I love fall foods! (The following Sunday I made home made tomato soup from the October Bon Appétit.)
NJ SPICE 