Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this lightly curried squash soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel and chop than its many cousins, and often has fewer seeds in the middle so you get more delicious flesh.
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It’s the summer, it’s beautiful and we’re celebrating 2 years since the Good and Cheap Kickstarter ended … and we just donated our 70,000th free cookbook! So let’s make some decadent shrimp rolls!
But first, the free PDF has now been downloaded 1 MILLION TIMES. If you haven’t seen it, grab a copy here.
If you’d like to see where the book is making a difference in your community, click here to see our interactive map of all 1,350 organizations that have received free or discounted copies.
Huge, unending thanks to everyone who made this possible — the Kickstarter backers, Workman Publishing, our distribution partner Access Wireless, and all of you who spread the word (and who spread the book itself). You’ve changed my life, and we’ve changed a lot of other lives together. 🙂 Keep reading
Jambalaya is a reader favorite, and it’s easy to understand why! This dish takes boring rice and leftover vegetables and makes it into an exciting, spicy, satisfying meal to feed a crowd! It’s a perfect way to enliven any leftovers from a large Easter dinner and make them into something new and mouthwatering. Just go easy on the cayenne and jalapeño if you are not totally wild about spicy food. Keep reading
