Do you ever buy ingredients with plans to try a new recipe only to use said ingredients in something else, or worse, let them spoil?
Don’t feel bad, our Food editor does too.
You won’t want to procrastinate with this recipe for Butternut squash soup.
The fresh mint and fiery chile were the perfect complements to the velvety squash and delicate flavors of cinnamon and coriander. A touch of creaminess from half-and-half soothes the burn of the chile just enough, without putting the fire completely out, Kelly Brant writes.
For the recipe, read Wednesday’s Arkansas Democrat-Gazette Style.