Nothing is more comforting when it's chilly outside than soup. With a Costco size container of cube butternut squash on hand, I was dreaming of soup. R makes really tasty soups and got to work making butternut squash soup and blended it up with our immersion blender. I added a little chili oil to give it just a little kick and served this with a plate of prosciutto.This is perfect pre-Thanksgiving- it's light enough to save up for the turkey and root veggies are often overlooked, but so wonderful this time of year.
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| Butternut squash with chili oil drizzle |
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| Prosciutto di Parma with balsamic glaze |
We made our soup based off
this recipe and omitted cream to lighten it up a little. Do you have any go to soup recipes? I'd love to hear about them!
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