A silky smooth butternut squash soup spiced up with Vanns Mild Curry.
Butternut squash and Vanns Mild Curry powder are a match made in heaven -- this recipe adds some browned butter to really complete the flavor trifecta, adding the depth of toasted butter flavor to the sweetness of roasted squash and the delicate warmth of Vanns Mild Curry. This is a fairly simple recipe that yields complex results, just the kind of thing you want to have in your repertoire in cooler months.
Serves 6-8.
Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
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This soup falls into the category of “Total Classic” and deservedly so. The silky bean and vegetable soup and the woody aroma of rosemary make for perfect complements to each other, the starch of the beans standing up to rosemary’s strong flavor, and the flavor of the rosemary bringing out depths of flavor in the beans that otherwise might remain hidden.
Roasted squash is one of the easiest but most satisfying side dishes of autumn. Corners, edges, and outside surfaces brown and crisp in the oven, while the insides become deliciously creamy.
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