By: Alison Marras
November 23, 2015
(updated April 21, 2021)
Hot soup on a chilly day – YES. Not to mention, the holiday season is kicking in, so eating a nice nourishing bowl of soup, nay BISQUE (thicker! yum.) is extra helpful on our bodies when we might be prone to over-eating at gatherings, etc. Right?!
On Sundays, it’s basically a meal-prep and roasting-fest in my kitchen. I grab all the squash in my possession lately and roast them in different ways and for different uses. I can’t wait to share more of the recipes using squash with you because it’s my favorite… so versatile, nutritious and tasty. Plus… they (butternut, acorn, spaghetti) all last for a long time, chillin’ on your countertop. So no pressure if you didn’t cook it RIGHT AWAY!
Acorn squash has to be my favorite… the sweet caramelized top when you roast it and the silky-mashed texture on the inside when you roast them halved. Have you tried roasting them in smaller pieces? With the skin? AH-MEZZING. It might as well be dessert, love love love the taste. Anyhoo, I had plenty of roasted acorn squash from a bunch of recipes I was testing out (You’re going to love the next one too)… and dumped it in a cauliflower soup… for a perfect marriage of silky, creamy, a little sweet and mega filling and comforting dish. The roasted pepitas on top add crunch, texture and nuttiness. I drizzled a little Greek Olive Oil on top because the taste is just PERFECTO. Add this to your Sunday meal prep and enjoy it for dinner or lunches at work!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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