Local squashes and pumpkins are in season now, and I like to inventory the pantry cabinets with a small collection of those attractive gourds ? They keep see you later, and it's just someway comforting to have them round just in case you need to make easy cold climate vegetable fare like this colorful, nourishing and gently spiced soup. Roasting the butternut squash earlier than including to the soup enhances the flavor of the sweet orange flesh in place of turning it bland and watery, and the addition of pur?Ed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the right taste and texture end within the mouth at the cease of a spoonful.
Other fall and iciness soups from my kitchen:
Cranberry Wild Rice Soup
Red Bean and Squash Soup
Split Pea and Mushroom Soup
Curry-Laced Pumpkin and Potato Soup
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