I’ll be honest.. butternut squash soup never sounded all that enticing to me. Maybe it was the baby food-like consistency or that I didn’t really start eating squash until recent years, but I just discovered that I have been missing out! I was inspired to try my own recipe after my friend, Bridgette from The Flamingo Tribune (an adorably wonderful rockabilly lifestyle blog), shared a photo of her own butternut squash soup and was kind enough to share her recipe with me. I kicked it up a notch by using fresh cilantro, lime, and jalapeño, with an assortment of other vegetables and spices to make the perfect soup for a cold winter day!
We’re in the heart of the fall season right now and hearty chilly weather dishes are all I want right now! Spaghetti squash is one of my favorites to work with because of its pasta-like consistency, so I seasoned it with brown butter, sautéed garlic, and crispy sage leaves to bring out its natural flavor! This is an excellent dish to serve up to any vegetarian guests you have at Thanksgiving or for the days you’re craving warm comfort food minus the added holiday pounds! 😉