Butternut Squash Soup: A Great Appetizer for the Thanksgiving Feast!

November 6, 2015

 

 

With the temperatures suddenly becoming cooler, many people are turning to root vegetables to keep warm.

 

Here is a tasty recipe prepared by my son, David.

 

Ingredients:

Acorn Squash, cut in halves

Two cups of butternut squash bisque

Pepper and sea salt to taste

One cup of arugula and kale

1/2 cup of grilled mushrooms

1/4 cup of almonds

1/4 cup of mixed cherries and cranberries

Pumpkin butter to taste ( optional )

 

Directions:

- Preheat oven to 375 degrees.

- Cut 1 raw acorn squash into halves, and carve out the insides. You can also microwave the squash halves on high for 8-10 minutes, or until soft.

- Place in oven and bake for 1 hour.

- When the squash is almost fully baked, heat two cups of organic butternut squash bisque in the microwave, until the soup begins to visibly boil. I used a brand called "Pacific." Their soups are organic, have no added sugar, and are available at most Whole Foods locations.

- Pour one cup of soup into each hollowed squash. Enjoy the butternut squash bisque in your "edible" bowl.

- I served my bowl of soup over an arugula and kale salad, topped with sour cherries, cranberries, almonds, and grilled mushrooms. I dressed the lettuce with a small dollop of organic pumpkin butter-some random ingredients that are harmonized by a flare of autumn flavors.

 

 

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