Butternut squash is by far our favorite winter squash. A true ’tis-the-season standby, it will last in a cool, dark place for up to six months—only getting sweeter the longer it stores. I always stock up on butternut squash around this time of year, knowing that they will last the entire winter.
And because nothing warms a cold day like a hot bowl of butternut squash soup, this recipe makes an appearance at many winter meals in our home.
Butternut squash, carrots, onion, and chicken stock—that’s as simple as it gets. But it’s the perfect foundation for all manner of flavor combinations, if you’re feeling creative.
Here are two of our favorite ways to enjoy it. Give it a try…
“The Work We Do” is an interview series that asks those with daydream-worthy jobs how they got where they are—and what it’s like to live a day in their shoes. Today, I’m happy to feature Rebecca Gingrass and Ruben Moreno who left their jobs to launch Soil & Vine, a California-based online wine boutique where they import and distribute organic, sustainably-grown wine that they’re passionate about.
When Rebecca and I first spoke, she mentioned that she and Ruben—who had once been sommelier and captain at The French Laundry—had quit their jobs and cashed in their savings to buy an old Peugeot and spend six months camping around Europe, searching for their wines. I had to know more. No matter what sort of business one aspires to start, it usually take an act of similar courage to take that first step. How does one do it? I found their story inspiring and I think, reading the interview, that you will as well. I hope so.
Love this downloadable Breakfast-in-Bed Menu by the folks at Kate Spade. You could put it in a box and wrap it up for under the tree with a big red bow. (Would also be perfect for this.)
