This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal ...

Preheat oven to 410 F. Place butternut squash, flesh side up on a baking sheet with the carrots, onion, and garlic. Drizzle ...

But my feelings toward the dish have shifted this winter as it has felt colder than normal (the other day, it felt like minus ...

Optional: Add Toasted Squash Seeds Rinse thoroughly removing the pulp from the seeds, then pat dry with a paper towel. Toss the seeds with a little oil and salt if desired. Spread them in a single ...

Throw in an apple or pear for a touch of sweetness (and fiber!) or even finish with a little sprinkling of cheese — you can ...

Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. Peel the butternut squash and reserve the long ...

The chicken broth can be refrigerated for up to 3 days or frozen for up to 3 months. The squash soup can be refrigerated for up to 3 days. Reheat gently before serving. In a large stockpot ...

A creamy winter squash soup is the ultimate comfort food on a cold day. Start by roasting the squash to bring out its natural ...

These recipes enhance the squash’s most wonderful qualities, whether you roast the squash, blitz it into soup or use it as a pastry topping. Video by The New York Times Julia Gartland for The ...