Ooh La La!

Here’s what she says about this beautiful and simple recipe:

Parmesan bowls can be used as a vessel for a variety of dips or small salads, and served as appetizers for your guests. No word of a lie, this will probably be the easiest recipe I will ever post. There is one ingredient, four simple steps, and it’s virtually impossible to screw up (…this coming from a person who tends to ruin a lot of dishes). I filled these tiny bowls with a simple crab salad, and in the past, I’ve used them for bite-size caesar salads.

So, don’t walk, but run to her blog and get this recipe. I’m going to make them this weekend. What’s not to love about this? Easy, beautiful, and so versatile. Think of all the ways you could use this simple recipe: for special holiday appetizers, Mother’s Day, wine and cheese party, impress-the-boss party…   the ideas are unlimited! Thank you Duh-Licious!

Enjoy!

Don’t forget to check out some of my other recipes on the Easy Appetizer Recipes website for even more good ideas!

But we can’t stop eating good food just because we’re all busier than God! Try this delicious and satisfying Acorn Squash Soup. Serve it up for the holidays or just because it sounds like good comfort food.

Make it a whole meal or serve it in tiny cups to whet the appetite. However you do it, do it NOW! It’s a great time of year for it. Enjoy!

What you’ll need:
- 2 acorn squashes (on the large side)
- 2 Tbsp. of butter
- 1 onion (small and chopped)
- 1 14.5-oz.can of chicken broth (or make your own)
- 1/4 tsp. of nutmeg
- 1/8 tsp. of cayenne pepper
- 1/4 tsp. of salt
- 4 3-inch slices of Italian or sourdough bread (toasted)
- 4 slices of Swiss cheese

What to do:
Place both squashes (whole) on a paper towel in the microwave. If both don’t fit, then, microwave them one at a time. Cook on high for about 5 minutes. You do not have to pierce the skin first. Turn them over and microwave for another 4 minutes or until the squash is a tiny bit tender when you pierce with a knife. Take them out of the microwave and let them stand for an additional 5 minutes.

While you are waiting for the squash to cool a little, you can melt the butter in a large saucepan and sauté the onion over medium heat.

Once the squash has cooled slightly, cut the squash in half and scoop out the seeds. Keeping the shells intact, do your best to scoop out the rest of the flesh. Add the pulp to the onion and cook for a few minutes.

Add the broth, nutmeg, cayenne and salt. Bring all to a boil. Reduce the heat and simmer for about 10 minutes, uncovered.

Next, puree the squash mixture in a blender or food processor.

Reheat the soup mixture. Arrange the squash shells in oven proof soup bowls and place on a baking sheet.

Fill the squash shells with the soup and top with the pieces of toast and cheese slices. Broil for about 3 minutes (5 inches from the heat source).

This beautiful soup appetizer makes 4 servings.

Want more ideas like this one? Simply visit our soup appetizers page at Easy Appetizer Recipes. OR, visit this very cool Soup Hoopla website that has everything you ever wanted to know about soup.