This 3-ingredient Butternut Squash Soup recipe guarantees a comforting meal infused with flavors. It's perfect for cold ...

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. Peel the butternut squash and reserve the long ...

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata ... It's topped with a spicy pecan cream and a bit of lemon juice for brightness, making it ...

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

To Store: Refrigerate spicy roasted butternut squash in an airtight container for up to 5 days. To Freeze: For extended ...

Butternut squash is packed with ... Its sweetness tempers a spicy curry dish, and its texture balances out the crispy, fatty pancetta in this soup. Whether you're looking for a healthy side ...

Butternut squash soup is a winter staple that’s vibrant, nutritious and full of flavour - perfect for a family dinner. This recipe serves six and can be found in Mary Berry’s cookbook ...

These recipes enhance the squash’s most wonderful qualities, whether you roast the squash, blitz it into soup ... spicy chile oil. Christopher Testani for The New York Times For more of our ...

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned, about 8 minutes.

This soup makes the most of two of winter’s finest ingredients. The slow-roasted squash and apple combined with the spicy flavour of cider (or apple juice) to make a warming and delicious first ...