Wednesday, January 27, 2010
This recipe is SO delicious, it's unbelievable that it's done in about 30 minutes! It's warm, earthy, and perfect for the unrelenting rainy weather we've been having in California. Also a big plus are the various short cuts you can take (suggested in the recipe itself), including purchasing precooked wild rice and cubed butternut squash. I tried the cubed butternut squash and think it tastes better with fresh. The squash was more tender, and melted in my mouth. I've made this soup about 3 times now, and it tastes equally great if not better if you substitute the chard with kale.
It's a MUST try. DELICIOUS!
This recipe comes from Jan 2010 issue of Sunset magazine.