I've been craving soup and stew in these cold temps. I recently visited my friend Candice and she made tomato soup for dinner. It was yummy so I decided to make my version instead of my go-to butternut squash soup. I loooove this kind of pureed soup. There is something so comforting about the warm velvety soup especially with a piece of buttery garlic bread to dunk in it. Excuse me while I go heat up another bowl!
I make this Butternut squash soup all the time in the fall. Its so easy and you can remix it so many different ways. I’ve used my jerk seasoning, cream, curry, jalapeño, and more. I’ve made the simplest version here if you want to put your own spin on it add your seasoning of choice to the squash right before you roast.
I grew up eating and growing greens. So you can imagine that I’ve prepared and eaten them many different ways. This is my current favorite way to enjoy them. There is something comforting about the flavor of the fire roasted tomato goodness and it creates to most tasty pot liquor. My favorite ways to eat them are with a classic herby baked chicken with mashed sweet potatoes or overtop grits. This is an amazing hearty meatless option for shrimp and grits.
I'm not a huge turkey fan, but a few years ago, I volunteered to make the turkey for my family I made it my mission to figure out how to make it magically delicious. So there were two things that I wanted to address when making my turkey. First, roasted whole turkey tends to be dry and second, it tends to be a bit bland.