butternut squash and leeks

Butternut Squash and Apple Soup Recipe

Written by Katie of Good Life Eats

I have not always been a fan of winter squash. I never cared for it as a child, but rather ate it because I was told to – so long as it was covered with enough butter and brown sugar. I was never a picky eater, but I always had a couple things that, even after trying, I just didn’t care for, and squash was one of them.

As an adult, however, I’ve found that sometimes liking or not liking certain vegetables or other ingredients depends so much on how that ingredient is prepared. Not to mention that taste buds mature with age.

It’s always good to keep experimenting and trying new things. Sometimes I surprise myself with the way my tastes have changed.

I know now that I don’t like to eat plain, cooked squash straight out of its shell. I like my squash best when it is cooked and used within a recipe, like with this Butternut Squash and Apple Soup. I’ve found that the variety of winter squash that I like the best is probably butternut squash, thanks to its sweet nutty taste.

Although I definitely have a favorite winter squash, I certainly can appreciate all that winter squash has to offer during a time where, in my opinion, produce is often pretty boring (I have always favored the brightly colored spring and summer fruits and vegetables).

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Spotlight Ingredient: Brussels Sprouts

When the first stalks of brussels sprouts appear at my local market in the fall, I greet them with the same enthusiasm as I do a basket of strawberries in the spring.

I can finally bypass the staunch, yet stodgy broccoli and bring home a vibrant green vegetable that I’m excited to cook.

I’ve always loved brussels sprouts, perhaps because my father always took such delight in them whenever we ate them growing up; the British, are, after all, the top consumers of sprouts, and my dad hails from across the pond. Brussels sprout lovers are aptly labeled, lovers, and most can wax poetic over the little green sprouts all the day long.

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