After college, Rollie Wesen traveled to India and Thailand to experience the countries' cuisines and then cooked in Michelin-starred restaurants in London and France.

lived in Tangier on and off between 1959 and 1976, an experience that informed her extensive writing on.Moroccan cuisine.

This recipe is inspired by a pumpkin soup she encountered in the Rif Mountains in the country's north.This spicy butternut squash soup is a hearty, simple recipe to keep on hand for soup season and beyond..Can you leave the skin on butternut squash when making soup?.

The skin of butternut squash is edible and becomes suitably tender when roasting in the oven, though whether you actually eat it is up to you.But for the purposes of soup, leaving the skin on is not ideal — it may compromise the smooth, creamy texture and make things a little grainy when blended.

We recommend peeling your squash (remember to do it before cubing).. Is cubeb pepper the same as black pepper?.

They're related, but they come from two different plant species.It’s truly a deserving champion.. Panel of voters:.

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