I'm ready for hearty fall soups. But with Ohio temperatures in the high 80s the past week, much of that enthusiasm has been tempered by reality. It still feels like weather for lighter fare, even if my heart is craving something heavy. So even though I had a butternut squash searching for a real heavy base, I looked for a little lighter soup to showcase it, or at least not one loaded with cream.
I pulled this from Ellie Kreger, a fine lady most known for her healthy recipes. It sounds an awful lot like the potato and fennel concoction that had glorious potential but didn't really gel, especially the blending trick at the end. But for some reason, this one did. The fiancée enjoyed hers so much she had it for breakfast the next day. That's a sure sign of success if I ever knew one.
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