Allegedly, there’s no wrong way to make a pot of puréed vegetable soup. But I dunno—have you ever made a really bad batch? At its worst, it’s truly unsalvageable; a bland, watery disaster that no ...

The humble butternut squash is my go-to for a true autumn soup. The thin-skinned Cucurbita is plush, earthy and just a tad sweet. Delicious cubed and roasted or sautéed, when baked and puréed it ...

While we get the word pumpkin from the Greek word for large melon "pepon," the pumpkin is native to the Americas. The thick-skinned fruit, along with some other varieties of winter squash, likely ...

Choose a fresh butternut squash or even frozen pureed squash for this recipe. Serve a small bowl of this soup as a first course. It has a touch of sweetness from the apples and maple syrup. The brandy ...

The leaves have fallen and scattered, the temperatures are considerably cooler, the trees have turned barren … you know what that means! It’s soup season, so queue up your favorite cozy comfort movies ...

The residents of the winter squash gallery were giving me a look. In late October, when I brought six beauties home from Brook Lawn Farm Market, they were happy to oblige, adorning the dining room and ...

Preheat oven to 400 degrees. Spread chickpeas out on a baking sheet and drizzle with enough olive oil to generously coat. Season with salt and bake until chickpeas are crisp and golden, about 20 ...

This butternut squash soup is smooth, creamy, and bursting with cozy, warm flavor. It's a perfect bowl of comfort that’s easy to make with a few simple ingredients of butternut squash, carrots, onion, ...