So, in keeping with Barbara Harris' Blog (which inspired the event), here's my appetizer entry:
Maple Acorn Squash Soup:
2 acorn squashes
2 cups of kefir
1 cup of apple sauce (sugar free)
1/4 cup real maple syrup
1-2 tablespoons (or to taste) Cinnamon
1/2 - 1 teaspoon (or to taste) Nutmeg
1/4 teaspoon Cloves (ground)
1/4 - 1/2 teaspoon Ginger powder
1 teaspoon Adobo seasoning
1/4 - 1/2 teaspoon Curry
1) Pierce the flesh of the acorns and microwave on the Potato setting on your microwave oven (or cook for 10-15 minutes at a 7-level on your microwave). Once done, allow to sit in the microwave until cool to touch. Preheat your oven to 450. Cut the acorn squash in half, scrape out the seeds, and cook in the oven, cut-half down in a glass dish or pan, for another 10-15 minutes or until the squash is very soft and slightly roasted.
2) In a pot, scrape the meat of the acorn squash and stir in all of the spices. (Start with the smaller amounts and then add to taste. If you want a more savory/exotic taste, use more of the curry, Adobo and ginger and less of the cinnamon and nutmeg. If you want a sweeter/more fall taste, do the opposite.) Turn the heat on the pot to Medium, and, using an immersion blender, blend the squash into a puree.
3) Once smooth, slowly pour in and blend the applesauce. Bring to a very light simmer, stirring frequently.
4) Once smooth and brought to temperature, slowly pour in and blend the kefir into the mix. Bring to a very light simmer, stirring frequently.
5) Add the maple syrup, and blend in with the immersion blender.
6) While re-heating, be sure to taste for the spice-blend you want. Adjust seasoning, continue to reheat and serve.
Serve in bowls, and garnish with a sprinkle of cinnamon.
Served here with my cranberry-oat-apple muffins and home-blended pumpkin-pie spice coffee.
So what do YOU plan on bringing with you?