Tuesday, December 1, 2009
A well-spiced butternut squash soup is the perfect antidote to chilly fall weather. It's ubiqitous on restaurant menus this time of year, but it's easy to prepare at home. For the soup above, I used this recipe from Michael Chiarello, substituting store-bought garam masala for his spice rub and adding a dollop of creme fraiche to each bowl. My only other recommendation would be to try straining the soup prior to serving it, as mine had tiny bits of squash that did not get blended with the rest of the soup. Other than that, this soup was just what I've been craving all autumn long.