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      Butternut Squash Soup & Caesar Salad


      1. Preheat your oven to 375°F.

      2. Cut your romaine and parsley as shown below.

      3. Cut your bread into crouton size cubes and toss in a heavy amount of oil + a pinch of salt and pepper. Transfer to a lined baking sheet and let cook in the oven for ~10 minutes checking and shaking frequently to ensure equal cooking. Set aside to use as a soup topper.

      4. In a medium pot, bring your soup mix and 2 cups of water up to medium-high heat. Mix well, and let it sit on the heat for approximately 8 minutes or until it's steaming but not bubbling, or until you reach your desired consistency/temperature.

      5. In a separate bowl combine your romaine lettuce + your Caesar dressing.

      7. To build your meal, top your soup with your sour cream drizzle, croutons, diced parsley, and a pinch of salt and pepper. Top your salad with the hemp parmesan & bacon. Enjoy your meal!