With that said, I had a free Friday night so I decided to have a vegetarian night, as I had been eating chicken for almost every lunch and dinner for 2 weeks straight. I decided to combine two different recipes: A Thai Butternut Squash Lentil Soup (courtesy of Ambitious Kitchen) and Zucchini Carrot Fritters (courtesy of Tasty). We got our first bunch of snow here in Boston this weekend so I thought there would be no better time to make a hearty, warming soup. The soup was perfectly spicy while the fritters were crispy on the outside and soft on the inside. I would recommend them both for anyone looking for a cold-weather vegetarian meal.