Alright, whip out the fairy lights and mistletoe because it’s December, people!! To celebrate the season I thought I would share a seasonal recipe that my mom used this past Thanksgiving and is to freaking die for. Winter squash is in full swing, so what better than a super tasty butternut squash soup? You can find the recipe below, pair it with your favorite sandwich and/or salad for an ideal winter meal. To make a vegan version like my goddess of a mother did for me, simply leave out the brown butter and replace the sour cream with vegan sour cream. According to her the vegan sour cream, “would make a pretty dollop” so I highly recommend. INGREDIENTS
Source: https://cooking.nytimes.com/recipes/1857-thomas-kellers-butternut-squash-soup-with-brown-butter?regi=1&join_cooking_newsletter=false®ister=email&auth=register-email Oona AlbertsonJunior. SDSU. Foods and Nutrition.
1 Comment
3/5/2020 12:38:24 am
I found this recipe via pinterest and wanted to take the time to comment on this wonderful dish. Very easy to make, delicious flavours and easy to follow directions. I added 2 tbsp of sriracha sauce and found the spice level good for hubby and I, but a bit zippy for the kiddo's (which can be easily fixed with less spice). Thanks so much for sharing your recipe.
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Our goal is to present nutrition facts and advice in a fun and interesting way! We want to get our members involved in a healthy lifestyle as well as share articles that shine a light on nutrition and health. Archives
March 2019
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