So after a bit of tinkering this came out quite yummy. Nice and creamy with slightly firmer chunks of squash for great textural differences and flavor. The big shavings of parmesan really added the perfect finishing touch as well (but doesn’t cheese always have a way of doing that?)...very nice warm your soul winter supper!
Serves: 6 Total Time: 40 minutes Source: Soup, Superb Ways with a Classic Dish, page 109
The recipe below uses dark chocolate since that's our favorite, but you could also use milk or white if that's your preference. Depending on how big your sweet tooth is, this should serve about 6.
When it comes to cheese fondue, I'm a traditionalist. There are lots of recipes out there for Mexican cheese fondue or other versions but I absolutley love the traditional European style fondue which is what the recipe is for below. This is another one of those recipes that I'm sure I got from somewhere, but I've been making it for so long that I'm not sure what the original source was and I think I've modified it a bit over the years. Enjoy!
We've been making this summer soup for years, it's from my favorite soup cookbook, "Soup: Superb Ways with a Classic Dish." Many Italian summer minestrone recipes include pesto to stir in at the end, but this is so flavorful that I don't feel that it's necessary. Helps keep the calorie count down as well so I can dip big chunks of whole grain bread in it instead!