What do you do when you create a soup recipe from scratch, and in the end you realize you didn’t add enough liquid for it to actually qualify as soup? You serve it with a smile and call it stew!

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There’s just something about a bowl of chicken soup on a cold winter day. Especially if you or some one you know is feeling a little under the weather. There’s nothing that feels as warm and soothing as a big bowl of poultry and broth. Am I wrong?

Add to that some carrots, parsnips and herbs, and well… lets just say it’s pretty tough to top.

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I was recently working on a recipe for Butternut Squash Lasagna. To put it nicely…. it didn’t work out. BUT…

I had a considerable amount of squash left over and thought I’d try making some soup. Now normally, I’ll use the “typical” ingredients. Some milk, nutmeg and garlic. But I wanted something different.

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This recipe was a fun one. The flavor is great and you can easily adjust the amount of spiciness  by choosing a mild or hot curry, or leaving out the garam masala all together. The choice is yours. Either way, it will be a very tasty dish.

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This is a recipe my mom made for me years ago. I was so impressed with it, I’ve been making it ever since. There’s just something about a caramelized carrot that gets me salivating. The full bodied flavor induces a fabulously tasty explosion in your mouth. Add a little dill and agave, and… man oh man, is it ever good! [Read more →]