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I developed this recipe after looking at about a dozen online recipes for Butternut Squash Soup. My best ideas about cooking come from looking at a bunch of recipes, then putting them aside and going it on my own. This soup is fairly quick and easy to assemble if you roast the squash and carrots … Continue reading
Originally, from the Washington Post. Author, Becky Krystal. First of all, this soup is thick. I prefer to call it a soup-stew. It is filled with umami from the mushrooms and spices. The only thing I’ve changed is to substitute cayenne for pepper flakes because the pepper flakes were undetectable. The soup is just made … Continue reading
Cookery & Rhetoric 