Gold Mine

soupI 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.)

soup served

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s