Gingered Butternut Squash Soup with Spicy Pecan Cream
Dean Fearing loves the holiday feel of butternut squash, especially when it’s combined with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: “Usually holiday soups have a dollop of cream—adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are Texas.”
Potato, Leek and Broccoli Soup with Pancetta Crumbs
If you have a blender and good chicken broth, Kristin Kimball swears it’s one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.