All Cooking Light recipes have to meet high standards, but a few each issue are so great they become staff favorites.
January/February: Warm-Spiced Butternut Squash Soup
As we test and taste recipes for the magazine, we judge each dish on flavor, practicality, and creativity. Our grading scale is similar to that of a classroom. The highest ranks are sure to impress your guests and revolutionize your average weeknight dinner. The end result of any featured recipe is worth the effort spent in the kitchen. We're proud to present this year's tried-and-true staff favorites.
First up is our delectable Warm-Spiced Butternut Squash Soup. Earthy, fragrant spices like allspice, cloves, and cinnamon make wonderful accents for the natural sweetness of butternut squash.