Tuesday, November 6, 2012

Squash and Fennel Soup with Candied Pumpkin Seeds

Squash Soup
This wonderful fall soup was made by my lovely wife Anna on Sunday night. As you can see, she does take some pride in her plating: those are candied pumpkin seeds along with a drizzle of Greek yogurt and some minced fennel fronds. The recipe is originally from Sunday Suppers at Lucques, but it can also be found at Serious Eats. I thought it was a really delicious soup, with a nice note of heat (but not overwhelmingly hot) and a good balance of creaminess without being too heavy. Worth making (or if you can finagle it, having your significant other make it).