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from the table to the pot

http://cinziamazzamakeup.com/?x=comprare-levitra-senza-ricetta-pagamento-online by Linda Hopkins

watch Thanksgiving table

lasix doses side effects It is always a good idea to use seasonal produce in a centerpiece, especially on a Thanksgiving table. After all, the holiday is all about bounty and nothing looks more bountiful than beautiful fruits and vegetables.

http://cinziamazzamakeup.com/?x=cialis-generico-bayer Of course, we don’t want to be wasteful either, so using that produce for meals in the days to follow is a must!

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http://maientertainmentlaw.com/?search=does-canadian-propecia-cause-genetic-defects Our Thanksgiving centerpiece consisted of pomegranates, tangerines and persimmons (later used in a salad) baby zucchini and pattypan squash (sautéed as a side dish that weekend) along with the winter squashes of butternut, acorn and delicata, used for the following soup recipe.

get link The recipe is the same one I used for a cooking class last Wednesday at Les Gourmettes Cooking School. The only difference was that instead of seven cups of mixed squash, I used 3 cups of butternut along with red bell peppers and sweet potatoes.  The variation for that soup is included.

enter site placesetting

Here is one more photo from our holiday dinner – one of the placesettings.

squash soup

Centerpiece Squash Soup

  • 7 cups peeled, seeded and chopped winter squash
  • 1 garlic clove, peeled and minced
  • 1 tablespoon olive oil
  • 1 teaspoon five-spice powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon salt
  • 4 cups chicken stock
  • 1 cup water
  • Roasted pepitas, for garnish

Preheat oven to 400 degrees.


Combine the squash, garlic, olive oil, five-spice, cumin and salt in a large bowl, toss well.


Place squash mixture in a single layer on a baking sheet. Bake in preheated oven for 30 minutes or until tender, stirring once.


Transfer roasted squash to a pot and add the broth and water; bring to a boil. Reduce heat; simmer 5 minutes.


Place half of the mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid and place a clean towel over opening in blender lid and process until smooth. Pour into a large bowl. Repeat procedure with remaining mixture.

Return to pot and keep warm until ready to serve.

Ladle into bowls and sprinkle with pepitas.

Serves 6

squash, pepper, potato

*Alternately you may use 3 cups butternut squash, 2  1/2 cups chopped red bell pepper, 1  1/2 cups chopped peeled sweet potato, and 1 bunch green onions, roughly chopped – in place of the 7 cups of winter squash.

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1 dove comprare viagra generico a Firenze Marissa { 12.07.15 at 6:26 PM }


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