Home Cooking: Winter Squash Soup with Swiss Crostinis
More and more I’m trying to cook with fresh, seasonal food, and squash is no exception. Tonight I made a squash soup with butternut and acorn squash, both of which I roasted until soft before putting in the soup. I have to say, getting those squash open was half the work! I’ll have to purchase a sharp cleaver for my future squash endeavors.
The soup came out really nicely — thick with enough squash flavor, and the dash of cream really brightened it. The soup came together really well with the Swiss crostinis, which were sprinkled with herbs, salt and pepper. The crostinis would have worked even better with some gruyere; next time!
This nice and simple dinner, served with a salad, really reinforces my love for fresh bread, cheese, and butter!
