Butternut Squash and

Apple Soup

With the most beautiful golden color, and seasonal ingredients, this soup represents autumn perfectly.  I like to serve it topped with some roasted pepitas and a sprinkling of paprika, or apples cut into matchsticks. It doesn’t take long to prepare, and it makes a gorgeous first course or lunch alongside a crisp salad.  Just don’t forget the crusty bread to mop up every last drop!

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Boeuf en Daube (French Beef Stew)

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Cherry Tomato and Arugula Pasta