The holiday season has come crashing down on us. Not only are wallets getting emptier and emptier, but pants are getting tighter and tighter. I have three different food magazines sitting on my desk right now. Cakes and cookies and wine, oh my! A huge glossy photo of a chocolate torte is staring at me while I’m trying to brainstorm what to say about vegetables. I had to turn the magazine over. Problem solved.
Holiday eating is the best. It’s the only time of year I say to myself, it’s Christmas! One cookie won’t kill you! The reality is that one cookie is never one cookie. I’m lucky if I can stop at three. And those 2 pounds that creep on over Thanksgiving quickly turn into 6 by the New Year.
So, if you happen to be looking for a special occasion, veggie-based appetizer for your holiday meal, check out this BUTTERNUT SQUASH SOUP. I love squash soups for the simple fact that they give the illusion of a creamy, rich and indulgent meal starter. In reality, they’re basically just pureed vegetables.
I’m picky about my butternut squash soup. Some are too sweet. Some are too baby food-like. This one is thin enough to satisfy a “soupy” consistency and it isn’t terribly sweet. I like the addition of an Italian sausage link to give the final product a little more depth. If you’re serving a vegetarian, obviously just scratch the pork.
I think this soup would look fancy on a holiday table. It’s hearty and warming, but light in calories. I like to serve mine with a dollop of light sour cream. Please refer back to any post where I’ve mentioned my Hungarian roots and how sour cream should basically go on everything.
Eat, drink and be merry!