It’s been a while since I added anything to the 52 soups project. I’ve been making them. But, eating them before I get to photograph. It’s cold again — perfect soup weather. Today, I present a Butternut Squash and Apple Soup. It’s totally yummy. To add protein, I threw in a can of garbanzo beans. I also eliminated the half and half. Not needed😀 The recipe is at the Kitchn.
I actuallly made this a few weeks ago after reading it in the New York Times. I think it’s a great main course for vegetarians at Thanksgiving. I usually bring wine and sides to Thanksgiving dinner. This year, there’s a vegetarian so I’ll make this up in the morning. Each Wwellington sliced nicely into three servings. And, it freezed perfectly. I brought the extra to work for a week. I was planning on sharing. But, it was so good I kept it all for myself.
A Greek woman in my office asked if I made the puff pastry myself. I couldn’t stop laughing. I like to cook and all. But, puff pastry / filo is asking a LOT of me!
Butternut Squash and Mushroom Wellington