Tuesday, May 3, 2011

Butternut Squash Soup with a Twist

The Chef: Lyndsay

The Menu: Butternut soup infused with ginger, peanut butter, and a pinch of cayenne, and a slice of bread—to dip in the soup, of course!

The Goods: Believe it or not, I made this soup within 20 minutes, and the prep time was less than five. It's a very simple recipe from The 4-Ingredient Vegan by Maribeth Abrams and Anne Dinshah, which is a cookbook that specializes in fast and easy recipes. Yes, the soup came from a carton—sometimes a working girl needs to take the easy route—but it was super good, especially with the other additions. Just to let you know, tomorrow is the last day to subscribe in time to get the July+August 2011 issue of VegNews. You don't want to miss out!

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