Sunday, November 18, 2007

Soups On

All you need are a few great, fresh ingredients.

Prepped and ready to go.

Alter your ingredients just slightly...roasted!

And you have a great variation on a tasty Thanksgiving dish.

Roasted Butternut Squash and Apple Bisque

Yep. Just prepped the squash. Peel and chop. I lightly coated the squash chunks in olive oil and some salt and slid them under the broiler for about 15 minutes. Your squash chunks will start to turn a dark, mottled mahogany color, giving visual proof to the enhanced flavor of your sweet gourd.

Proceed with the recipe.

1 comment:

Meghan said...

mmm... i can't get enough butternut squash!
this looks so simple and easy and inviting!