Roasting the squash adds a dimension of flavor and robustness to this soup. Serve with rustic country bread. INGREDIENTS: 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 Granny...Read More

Serve with a lightly chilled rosé for an exceptional first course. INGREDIENTS: Soup 1/4 cup butter 1 large onion, finely chopped 4 large garlic cloves, chopped 6 cups chicken broth 4 cups peeled butternut squash, cut into 1-inch cubes (about 1 1/2 pounds) 4 cups peeled acorn squash, cut into 1-inch cubes(about 1 1/2 pounds)...Read More

  This is probably the first soup I ever made. I remember thinking that I should make it because ‘vichyssoise’ was a funny name for a soup, and it was only much later that I learned that is the name for the cold version that has a dollop of cream added. This is one of...Read More

INGREDIENTS: 2 lbs. butternut squash 1 tablespoon vegetable oil 2 tablespoons butter                             1 cup carrots, diced                           1 cup yellow onion, diced                     1 cup celery, diced                           2-inch piece ginger, peeled and minced              2 cups russet potatoes, peeled and diced    Pinch ground nutmeg 2 quarts vegetable stock                       ½ cup white...Read More

The hearty, rich stock and sweet caramelized onions perfectly complement the sharpness of the melted Gruyere topping.  Add a green salad and a glass of wine, and you have a cozy winter evening supper. This is a large batch recipe, so we like to invite friends to enjoy it with us for dinner one evening...Read More

INGREDIENTS: 1 pumpkin, about 10 inches in diameter 1 onion, sliced fine 1 clove garlic, minced 4 cups chicken or vegetable stock Salt and pepper Olive Oil 1 tablespoon, butter METHOD: Cut pumpkin into quarters. Oil each piece and roast in a preheated 400°F oven until it softens and you can smell sugars. Cool the...Read More

Thai hot and sour coconut milk soup can be made very quickly in a good wok and adds a depth of flavor as a stir fry. The classic version has only chicken in the aromatic soup with chilies and herbs, or perhaps mushrooms, but it is wonderful with a few other market veggies and can...Read More

Gazpacho immediately comes to mind when the late summer harvests of ripe dry-farmed tomatoes, colorful peppers, and herbs are available in an abundance farmers’ markets. Originally a popular soup from the Andalusia region of Spain, ‘gazpacho’ has become a generic term for any cold soup served cold that has a vegetable or fruit base.  My...Read More

INGREDIENTS: 4 poblano chiles 1 tablespoon butter 1 medium white onion, thickly sliced 1/4 head garlic, cloves separated and skins removed salt and black pepper 2 sprigs epazote 2 cups chicken stock 3/4 cup milk 1 ounce requesón or ricotta 1/2 tablespoon fresh crema 2 corn tortillas canola oil Optional garnish, if desired: Crumbled Cotija...Read More

While corn chowder is usually enjoyed as fall and winter soup in New England, corn chowder is a delicious summer soup made with farm-fresh corn and makes a delightful main course for a cool, foggy evening on the coast. For a heartier main course chowder, add more bacon, or minced clams or lump crabmeat and...Read More