Butternut Squash Soup with Leeks and Fennel

Butternut Squash Soup with Leeks and Fennel2

How was your Thanksgiving? Hope it went well! I hope you are not still munching on the leftover turkey. My dinner was a success. We didn’t make turkey. Since there were only 3 of us, we made cornish hens. The hens came out beautiful and moist. Thanks to the help of my sister. We pull off a great meal and we had a wonderful time!

Thanksgiving Dinner

Thanksgiving Dinner: Cornish Hens, Green Beans with Tomatoes, Dinner Rolls, Garlic Mashed Potatoes

Dessert: Banana Pudding

Dessert: Banana Pudding

This week in Los Angeles is a cold week (40˚F – 60˚F). I know, I know…… Cold weather in LA is nothing to many of you (the folks who live in snow area), but it is cold for us the Angelenos. I am not complaining. I am just saying. But no matter what kind of cold weather it is, hot soup will definitely warm you up.

This butternut squash soup was creamy and slightly sweet with a few layers of flavors from the leeks, fennel, thyme and sage. The caramelized leeks and fennel also gave the soup some good bites. And who doesn’t love the fried leek strings? They were crispy which brought some great texture to the soup. This hot soup goes perfect with a savory grilled cheese sandwich. Enjoy and stay warm!

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New England Clam Chowder

Bryan doesn’t like soup much. He thinks soup is too hot. But clam chowder is the only exception. Clam chowder is creamy and little thick with layers of flavors. I always want a bowl of clam chowder when I was at a diner or pier. Don’t let it fool you. This soup is pretty easy to make. It can be done in about an hour. Then, you serve this with some garlic bread. Hard to resist!

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