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Silky smooth and bursting with unexpected flavors, this creamy butternut squash soup is finished with crème fraîche, fresh cilantro and crunchy, maple-roasted pumpkin seeds.
Butternut squash soup recipes are a dime a dozen, but this one stands apart due to its unique flavor additions: a pop of fresh orange zest and a hint of fragrant saffron. It’s an entirely unexpected flavor combination that’s simply delicious.
Sometimes, a cookbook comes along that changes your entire culinary perspective.
Ottolenghi’s SIMPLE is one of those books.
We’ve been cooking our way through it, slowly and surely, often filling our weekly menu plan with 3-4 recipes just from this book. And other than some unusually soggy fish fingers, everything else we’ve made has been absolutely stellar. The fact that most of the recipes lean vegetarian doesn’t hurt either: there’s very little in this book you need to feel guilty about.
I love this book so much I decided I need to share at least one recipe with y’all here. I probably won’t share more though, because you should really go buy it for yourself. (If you’re a design nerd like me you may appreciate the original UK version of the book, which has a drop-dead gorgeous cover. Why publishers tend to take beautiful covers and genericize them for the US market is beyond me… I’ll seek out the original version if I can find it, even if it means cooking in grams and milliliters!)
I’ve really been enjoying cooking from a physical cookbook, and it has inspired me to make better use of the other cookbooks in my collection in addition to this one. Menu planning is so much more enjoyable flipping through a beautiful, tangible book vs scrolling instagram or pinterest for recipe inspiration (says the food blogger who makes a living posting recipes online… eh, whatever).
from Love and Olive Oil http://bit.ly/2GG9fm9
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