Ingredients:
- 1 recipe Very Green Broccoli Soup
- 1 recipe Roasted Butternut Squash Soup
- Fresh chives, finely sliced
- 1 1/2 pounds broccoli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced garlic
- 1 cup (1/4-inch) diced onion
- 1/2 cup (1/4-inch) diced celery
- Gray salt and freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme leaves
- 5 cups chicken stock or canned low-salt chicken broth
- 2 cups packed spinach
- 2 teaspoons freshly grated lemon zest
- 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
- For the soup:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (1/4-inch) diced onion
- 1/4 cup (1/4-inch) diced celery
- 1/4 cup (1/4-inch) diced carrot
- 1 cinnamon stick
- Sea salt, preferably gray salt and freshly ground black pepper
- About 4 cups chicken stock or canned low-salt chicken broth
- 1/2 teaspoon ground toasted coriander, optional
- 1 1/2 cups Roasted Winter Squash recipe
- 1/2 cup half-and-half, optional
- About 3 pounds butternut squash (preferably 1 large squash)
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons finely chopped fresh sage leaves
- 2 tablespoons granulated sugar
- 1/4 cup balsamic vinegar
- 1/4 cup dark unsulfured molasses
- 2 teaspoons Toasted Spice Rub, recipe follows
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup (1-ounce) pure California chili powder
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
Ingredients:1 recipe Very Green Broccoli Soup1 recipe Roasted Butternut Squash SoupFresh chives, finely sliced1 1/2 pounds broccoli2 tablespoons extra-virgin olive oil1 tablespoon unsalted butter2 tablespoons minced garlic1 cup (1/4-inch) diced onion1/2 cup (1/4-inch) diced celeryGray salt and freshly ground black pepper2 teaspoons finely chopped fresh thyme leaves5 cups chicken stock or canned low-salt chicken broth2…
Ingredients:
- 1 recipe Very Green Broccoli Soup
- 1 recipe Roasted Butternut Squash Soup
- Fresh chives, finely sliced
- 1 1/2 pounds broccoli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced garlic
- 1 cup (1/4-inch) diced onion
- 1/2 cup (1/4-inch) diced celery
- Gray salt and freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme leaves
- 5 cups chicken stock or canned low-salt chicken broth
- 2 cups packed spinach
- 2 teaspoons freshly grated lemon zest
- 1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)
- For the soup:
- 2 tablespoons extra-virgin olive oil
- 1/2 cup (1/4-inch) diced onion
- 1/4 cup (1/4-inch) diced celery
- 1/4 cup (1/4-inch) diced carrot
- 1 cinnamon stick
- Sea salt, preferably gray salt and freshly ground black pepper
- About 4 cups chicken stock or canned low-salt chicken broth
- 1/2 teaspoon ground toasted coriander, optional
- 1 1/2 cups Roasted Winter Squash recipe
- 1/2 cup half-and-half, optional
- About 3 pounds butternut squash (preferably 1 large squash)
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons finely chopped fresh sage leaves
- 2 tablespoons granulated sugar
- 1/4 cup balsamic vinegar
- 1/4 cup dark unsulfured molasses
- 2 teaspoons Toasted Spice Rub, recipe follows
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup (1-ounce) pure California chili powder
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
