I’m a big fan of halfway home-cooked meals. Sometimes you just don’t have the time, let alone energy, to make homemade butternut squash soup. But instead of settling on a bowl straight from a can or carton, this recipe allows you to make your soup a little fancier and a more filling meal. Perfect!
2 cups veggie stock
3 cups butternut squash soup
1/2 tsp salt
2 tsp soy sauce
2 servings noodles of choice (I used kelp, but glass or rice noodles would work great!)
1 package seitan (I use Upton’s Naturals)