I love butternut squash in just about anything, but especially in soup because its flavors are the main event. There are many variations on this classic fall soup (I am sure I will end up posting others), but this is one I came across at the Williams-Sanoma Thanksgiving Technique Class. I was skeptical at first, because I am not usually a fan of fennel. The licorice flavor cooks out, giving way to the surprise nutty flavor of the fried leeks – in other words, don’t skip the garnish!
Eat Run & Be Merry 