Winter Squash Soup with Red Chile and Mint
For this soup—adapted from her 2013 book Vegetable Literacy—author Deborah Madison makes a quick stock from the trimmings of the main ingredients: She sets a pot with 5 cups of water
on the stove, and as she chops, she tosses in the squash peels, pulp, and seeds; the ends of the onion; some basil and mint
sprigs; and 1 tsp. each of coriander seeds and peppercorns. She lets it simmer, partly covered, and it’s ready by the time
she needs to strain it for the soup.
Recipe: Winter Squash Soup with Red Chile and Mint