March 19, 2013
Soup can be tricky, and soup can be sticky. But not this soup.
This soup is simple to make, and, well, maybe just a little sticky.
In keeping with seasonal cooking—spring isn’t quite here—we use pre-cut butternut squash to simplify the recipe. Involve your kids in making it with you, as they can easily help toss the squash with olive oil and use the immersion blender to purée. This soup is well worth its weight in gold.