With 3 days to go before braving I-95 and heading home for the holidays, I found myself trying to find uses for the random assortment of veggies crowding my fridge and counter. Cue curried winter squash/cauliflower/apple soup, served with apple/walnut/goat cheese/pomegranate salad and pizza dough breadsticks.
Loosely based on a couple of recipes, the soup came out pretty well! I took the veggie cues from this one (although I used one kabocha squash, a whole head of cauliflower, and 2 apples) and the spices from this one (plus a couple teaspoons of garam masala). Swirled in some sour cream when I served it.Then, for the breadsticks, I used leftover pizza dough from the other night, and generally followed these instructions for turning them into twisty breadsticks. I brushed mine with olive oil and sprinkled them with garlic salt. Mine didn't poof up as much as hers did, but that's probably because I was using dough that was several days old. They were tasty anyway!
