Chowhound Features: "Squash Appetites with this Better Butternut Soup"

Chowhound Features: "Squash Appetites with this Better Butternut Soup"

Butternut squash soup: it’s the original pumpkin spice before we pumpkin-spiced everything, a fall soup at its simplest, humble and elegant. Everyone has their own way of making it and that's the beauty of cooking: all roads lead to Rome. But here's my straightforward, no-nonsense take on this classic. There are no fancy maneuvers here, just roast, cool, blend and that’s it. For texture, I add beet and fennel chips. You can bake the chips, by all means, but I prefer to fry them for that added crispiness. I love to use the candy cane beets now in season, since their cheerful, colorful, and graphic pattern contrast brightly with the warm, golden hue of the butternut squash.
For the recipe, visit my latest on Chowhound Features.
 

Chowhound Features: "Tarte á l'oignon: Oui, please!"

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Chowhound Features: "Pumpkins and Apples and Pork—Oh My!"

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