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