Most people only eat starters and appetizers when they eat out or on special occasions. That’s probably a good thing when you consider that most people also need to eat less and lose weight, not eat more! However, at Thanksgiving, it’s customary to have several courses, and not just a main dish.
The trick is to make sure your appetizer is tasty, but not too filling. After all, you want to leave plenty of room in your stomach for your main course – and dessert too!
Of all the appetizers you can make, soup in one of the best choices. It’s easy to cook, doesn’t take very long, and is low in calories. It’s just enough food to get you ready for your main meal, but not so much that you are full before the turkey arrives. (If you would like more soup recipes you can check here)
This soup is one of my favorites. The ingredients make me think of winter and Thanksgiving. I love this recipe and I’m certain you will too.
Preparation time – 10 minutes
Cooking time – 15 minutes
Number of servings – 2
- 2 cups sliced butternut squash
- 1 cup coconut milk
- 1 tablespoon maple syrup
- ¼ cup sliced apple
- Sea salt and cinnamon to taste
- Fill a cooking pot with one inch of water
- Add the squash, cover, and steam for about ten minutes, until the squash is tender
- Combine the cooked squash with the coconut milk and puree with an immersion blender
- Reheat over a medium hob for 3-5 minutes, adding the maple syrup
- Season with salt and cinnamon and then serve
Recipe source and picture credit – theskinnychickscookbook.com
More Recipes for Thanksgiving
Vegetarian, recipes for 2 or appetizers to make ahead. All simple recipes with 7 or fewer ingredients. All Shared here. Enjoy!