We recently got a butternut squash in our bi-weekly produce box. My plan was to make a soup like I’d always done every fall, every year. I wanted to try something a little different though: something with the same flavors, plus a few surprises, that would be an easy appetizer to put together for a party. So I switched things around a bit. Blue cheese and butternut squash are meant to be, so that went into the squash purée. The crouton moved to center stage and reinvented itself as crostini. And the celery came on board to add the splash of color and a textural element this little bite needed. So this holiday season, surprise your friends and loved ones with this unexpected twist on a seasonal classic.

Share: