Meatless on Mondays: Roasted Winter Squash, Pear and Leek Soup

Feb 28, 2011
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

Inspired by Meatless Monday, a campaign encouraging people to cut back on their meat consumption one day a week, TakePart's "Meatless on Mondays" will give you every reason you need to skip the steak.

By going vegetarian one day a week, you reduce your environmental impact, expand your palate, and improve your health. Plus, going meatless is just plain kind to animals.

This recipe was originally posted on Would Rather Gather, a blog dedicated to vegan recipes sexy enough to convert carnivores.

Sometimes you're in the mood to cook and give a meal everything you've got. Other days, you're not—and that's when this recipe comes in handy, says Shawna Newberry of Would Rather Gather. But don't read that wrong: just because it's a low-energy recipe doesn't mean it's lacking flavor. Quite the opposite, in fact.

(Photo by Shawna Newberry)

"Its flavors are developed in the oven over time. The heat caramelizes the sugar in the garlic, pear and squash then binds them to heat of the cayenne, all while the salt and pepper spin their savory magic," says Shawna. "Flavor plays large here, just not while you're slaving over the stove. You can sit it out with the one you love and just let it ride."

(Photo by Shawna Newberry)

Plus, with this in-season recipe, you're voting with your fork by choosing ingredients that grow naturally this time of year.


&39;Flavor plays large here, just not while you&39;re slaving over the stove.&39; (Photo by Shawna Newberry)


Related Stories: Meat-Free on Mondays: Insalata Caprese | Meat-Free on Mondays: Wild Mushroom and Scape Risotto

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