Soup for you! Hecate and I LOVE soup. Love. I could scan and present every soup recipe in that fabulous French book (previously discussed), but I recommend you pick the book up yourself- it's so worth the read, revelations and recipes.

Feast thine eyes on our latest favorites, soon to be whipped up over a glass of Veuve Clicquot with Carla Bruni crooning in the background:

Prep: 20 min
Cook: 25 min
Makes: 4 servings

2 lbs carrots
2 tsp seasoned rice wine vinegar, divided
3 tsp sesame seeds, toasted and divided
2 large garlic cloves
2 tsp finely grated ginger
1 tsp sesame oil

1. Peel carrots. Ribbon 1 carrot with a vegetable peeler, and transfer to a bowl. Toss ribbons with 1 tsp rice wine vinegar and 1 tsp sesame seeds, for garnish; set aside.
2. Cut remaining carrots crosswise into 1-inch pieces, and add to a medium saucepan with 2 inches of water to cover. Bring water to a boil, and simmer carrots 15 minutes. Add garlic cloves, and simmer 5 minutes more or until carrots are very tender.
3. Using a slotted spoon, transfer carrots and garlic to a food processor. Puree carrots and garlic, 3 cups cooking water, and ginger until smooth. Transfer to a saucepan, and stir in remaining 1 tsp vinegar and sesame oil. Bring soup to simmer.
4. Ladle soup into 4 bowls, and garnish with carrot ribbons and remaining 2 tsp sesame seeds.

And since we're taking a little trip to the apple orchard this weekend, this is tops on our upcoming culinary agenda:

Prep: 25 min
Cook: 50 min
Makes: 4 servings

1 tbs olive oil
2 lbs butternut squash, halved and seeded
3/4 lb Granny Smith apples, peeled, cored, and cut into eighths, plus more for garnish
2 onions, cut into wedges
2 3/4 cups quartered shiitake mushroom caps
3 cups finely grated Parmesan cheese
2 garlic cloves, finely chopped
2 tbs pine nuts, toasted

1. Preheat oven to 400 degrees. Spread oil in a 9- x 13-inch baking dish; place squash on half of pan, cut sides down. Arrange apples, onions, and mushrooms in 1 layer on other half of pan. Roast in middle of oven 45 minutes or until tender.
2. Remove from oven. Turn squash cut side up to cool. When cool enough to handle, puree squash in a food processor in batches with broth, Parmesan, garlic, half of the onions and apples, and three-fourths of the mushrooms until smooth. Transfer puree to a large saucepan.
3. Add remaining roasted apples and onions to pan with 1 cup water to reach desired consistency. Bring to a simmer. Ladle into 4 bowls, garnish with apple slices, remaining mushrooms, and pine nuts. Serve immediately.

Happy ladling!

(recipes courtesy of Health Magazine)

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