25 Slow Cooker Recipes We'll Be Making All Winter
Seasonal Sips: Crafting Soups With Butternut Squash
Butternut squash, that incredibly versatile and super nutritious veggie, is the undisputed star of fall.
Its sweet, nutty taste serves as the ideal canvas for those soul-warming soups we all crave when the leaves start to change.
This article uncovers five game-changing ways to elevate your butternut squash soup recipes, taking comfort food classics to gourmet heights.
This Quick Noodle Soup Is Vivid In Every Sense Of The Word
Wishing you all a good Monday. Today is both Inauguration Day and the federal holiday for Martin Luther King's Birthday. M.L.K. Day is also a national day of service, the only federal holiday that encourages people to volunteer to help improve their communities. For me, this usually includes baking cookies to drop off at a local food pantry (you can't go wrong with chocolate chip). If you have the day off, cooking something delicious and sharing it with others might be just the way to spend a couple of hours.
To brighten your January table, Christian Reynoso comes through with a vibrantly multihued new recipe. Stained orange by turmeric and spiced with curry paste, his creamy butternut squash and coconut noodle soup is based on khao soi, a comforting northern Thai classic. Imbued with mashed butternut squash, the ruddy soup can be as brothy or thick as you like, depending on how much stock you add. A squeeze of lime and a handful of herbs tossed in at the end cut the coconut richness, lending a perfectly calibrated tang.
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Creamy Butternut Squash and Coconut Noodle SoupView Recipe →
Just as vivid, but with a crunchy texture and green chile heat, Ali Slagle's hoisin-peanut shrimp and slaw is inspired by Vietnamese fresh spring rolls (a.K.A. Summer rolls) with peanut sauce. It's an exuberant salad, filled with cabbage and cucumber and laced with fried shallots, that's just as great whether the shrimp are warm or at room temperature.
There's more brightness to be had in my herby skillet chicken with greens. Weeknight-friendly and vegetable-forward, the seared boneless, skinless chicken thighs are nestled into a mound of greens, herbs and browned whole garlic cloves and then roasted until golden. Just before serving, stir some butter, lemon zest, capers or olives into the meaty drippings to give the pan sauce a salty bite. Serve the dish over rice or mashed potatoes, or alongside a baguette to catch every buttery drop.
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Quick Fix: Winter Squash Soup Is Perfect Answer To Wintry Evening
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