Maple Butternut Squash and Apple Soup for Peoria Magazine
The start of each season is the perfect time to start tasting all its unique flavors. Fall is harvest time, and I just LOVE all the rich, traditional flavors that start showing up this time of year. Warm spices, toasty flavors, seasonal fruits, and veggies like winter squash and apples… Actually, did you know that butternut squash and apples make a fantastic pair?
One of my favorite recipes to make with these early fall crops is my delicious Maple Butternut Squash and Apple Soup. It’s super easy to make, is low in calories, and it’s vegan (though no one would guess)! For the non-vegans out there, I top mine off with a swirl of Greek yogurt to make a restaurant-quality presentation.
Look for me from now on in Peoria Magazine!
I’ve said it before, but it’s worth saying again: I love how much Peoria cares about the community. And I love feeding my people, so I’m delighted to announce that you can get a new, exclusive Mary DiSomma recipe in every forthcoming issue. Well, I might just have to make some cookies to celebrate!
You read the whole magazine, including my article below.
