What's Cooking This Week? Roasted Butternut Squash Soup, Flank Steak, & More

Photo by Veronique
Make soup in less than 30 minutes by using leftover roasted squash.
I love cooking for my fiancé and planning meals for us, but cooking for two often proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredients I've bought (and I hate wasting food). Enter What's Cooking This Week -- my meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.

Last week, Pan-Roasted Chicken was served with Zucchini Latkes and remade into Chicken Paprikash. This week, Roasted Butternut Squash is tossed in a Creamy Penne Pasta and re-used in Butternut Squash Soup.

Here's the rest of the plan:

  • Garlic Flank Steak w/ Grilled Asparagus & Baby Potatoes
  • Penne w/ Butternut Squash & Goat Cheese
  • Steak House Salad Flatbread
  • Creamy Butternut Squash Soup w/ Fried Sage
  • Roasted Asparagus w/ Poached Eggs, Parmesan & Tomato Salad

    Pantry Items

  • Oil (olive, extra virgin, canola, peanut)
  • Balsamic and red wine vinegar
  • Cooking spray
  • Sour cream
  • Half and half
  • Eggs
  • Croutons
  • Honey
  • Brown sugar
  • Parmesan cheese, whole
  • Chicken stock
  • Steak sauce, for serving
  • Worcestershire sauce
  • Hot sauce
  • Cinnamon
  • Grill seasoning
  • Kosher salt
  • Pepper

    Grocery List based on servings for 2 w/ leftovers

  • 1-1½ lb flank steak
  • 2 lb butternut squash
  • 4 oz goat cheese
  • 1 head garlic
  • 2 medium yellow onions
  • 1 medium red onion
  • 3 tomatoes
  • 1 lemon
  • 1 large carrot
  • 1 rib celery
  • 1 bunch fresh sage
  • 1 package arugula
  • 4-6 baby red potatoes
  • 1 bunch asparagus
  • 1 package whole grain penne
  • 1 package whole wheat flatbread or naan (3 pieces)
  • 4 oz walnuts

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  • My Voice Nation Help

    For the squash soup, I follow Bobby Dean's suggestion to add some soft tofu into the purée. Adds protein and body with no change in taste.

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