Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Every year, as a precursor to the traditional Thanksgiving Dinner, Lisa makes her celebrated Butternut Squash Soup. It’s known among all of Lisa’s American and Italian friends, especially because all the Italian guests she has hosted at her Thanksgiving table over the years (from students and friends of her children, to treasured friends visiting from Naples and more) have raved about this soup. Garnish it with a dollop of sour cream and you’ll be ready to start your Thanksgiving dinner with aplomb and elegance.
Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.
Buon Appetito, tutti a tavola, and Happy Thanksgiving!
Butternut Squash Soup Ingredients:
3-4 pounds butternut squash, peeled, seeded and cubed
2 yellow onions, cubed
2 McIntosh apples, peeled and cubed
3 Tablespoons Extra Virgin Olive Oil
Salt and Pepper
2-4 cups vegetable stock
½ teaspoon curry
½ teaspoon sage
Condiments: scallions, salted cashews (chopped), sour cream
Butternut Squash Soup Directions:
Preheat oven to 425 degrees. Cut the squash, onions, and apples in 1 inch cubes. Place on a sheet pan and toss with Extra Virgin Olive Oil, 1 teaspoon salt and ½ teaspoon pepper. Spread in single layer and roast 35-45 minutes until very tender.
Purée veggies and add stock. Add curry powder, salt and pepper (a little cream is optional). Serve with condiments.