Fall Harvest Sunday Night Dinner: Soup and Salad

The first thing that comes to mind when I think of fall food is squash and soup. Growing up, one of my favourite soups was a creamy butternut squash soup. Setting out to create a butternut squash soup that didn’t totally throw my eating habits out of wack, I wanted to ensure my recipe wasn’t brimming with cream. Luckily, squash is creamy in its own right and the recipe ended up being very healthy. I also wanted to serve a salad to start that was reminiscent of the flavours of the season. When I had originally designed this table top, I had an apple on each place setting but since that took away from the flowers, I removed them and put them in the salad. Entertaining is all about thinking on your feet and not being stuck to one particular outcome. Read below for two of my favourite new recipes. Both of these would be great on your next Thanksgiving table, or even tonight as a refresher from last night’s heavy meal!

Sip October-4

moschofilero boutari + harvest salad

 Fall Harvest Salad

Serves 4 as an appetizer

3 handfuls of spinach (or your preferred green)
1/3 cup of toasted pumpkin seeds
1/2 cup of your favourite crackers, crumbled (I used Lesley Stowes’ Fig and Olive Crisps)
2 apples, cored and sliced thinly
4 tbsp crumbled lemon & thyme goat gouda (or your favourite cheese)
balsamic vinaigrette (oil, vinegar, and dried herbs whisked together)

1) Make dressing. Set aside.
2) Add spinach to a large bowl and top with pumpkin seeds and vinaigrette.
3) Top with apples, cheese and crackers before serving.

Sip October-16

Sip October-20

Butternut Squash Soup

Serves 4 as an appetizer

1 butternut squash, peeled, cleaned out and chopped
1 onion, chopped
3 garlic cloves, chopped
1 yellow and orange pepper, chopped
6 cups of chicken broth
salt and pepper to taste
1/4 cup cream
fresh oregano for topping

1) Add the butternut squash, onion, garlic, peppers, and chicken broth to a big pot and bring to a boil. Cover and simmer for 40 minutes.
2) Using an immersion blender (my new favourite kitchen tool), blend the soup together.
3) Add salt and pepper to taste, 1/4 cup cream, mix more.
4) Ladle into bowls and add a sprig of oregano for serving.

Check back tomorrow for my favourite Chicken Marbella recipe, and Wednesday for a special edition of #WineWednesday featuring the wine parings for these foods!

Photos: Christie Graham Photography

One thought on “Fall Harvest Sunday Night Dinner: Soup and Salad

  1. Pingback: #WineWednesday – Fall Harvest Sunday Night Dinner Edition | Sip Savour Share

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