Recipe: Butternut Squash Soup with Curried Pears and Toasted PecansJBF Editors
October 17, 2011
As we think ahead to the long, bleak stretch of cold weather that's about befall us, we're on the hunt for simple and delicious variations on a seasonal staple: butternut squash soup. This elegant version from Canadian chef Andrew Hodge is threaded with winter spices and topped with curry-scented pears and crunchy pecans. Get the recipe here.