soup6I have been watching this butternut squash in my vegetable basket for a while and I figured it’s time to finally make something out of it. I usually don’t like sweet soups and I think that’s what happens to every soup when you cook it with any squash so my goal was to make a savory soup. I must admit it’s still a little bit on the verge of sweetness but has a lovely kick of spices as well. It’s a very rich soup and I wanted to add some kind of crunchy taste to it so I made eggplant chips. I will be honest with you. Before I made a good batch of chips, I burnt a few… I followed recipes that were asking to put them on parchment paper and put olive oil on them. Eggplants absorb fat so quickly that I figured that the best way would be to spray a cooling rack with vegetable oil and place the eggplant slices on them. This way they got the temperature going through both sides and they were not sinking in oil. If you decide to make them you need to watch them after the first 10 minutes in the oven or they will be either on the gooey side or get too dark and ashy. You can also save yourself this effort and serve the soup with croutons or a slice of toasted bread or baguette. More »