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We made a big pot of Butternut Squash Ginger Soup at the beginning of the week and it is time to start slurping. It couldn’t be simpler to make: butternut squash, a russet potato, an onion, an apple (all peeled and chopped), a big knob of ginger peeled and grated, the peels from 2 tangerines; all simmered in chicken stock then purรฉed. Oh, if you like it hot add some crushed red paper flakes. ย Salt and pepper, of course. Before you know it we’ll be sipping cold soupsโ€”35 days until spring.

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