Conquering Cuisine with Denis Chiappa
Cooking Classes in Bucks County, Montgomery County

What's Cooking

The latest from Denis Chiappa

Featured Recipe of the Week: Soups for Fall
Tuscan Vegetable Soup and Butternut Squash Soup

This coming Monday will be the start of fall.  But I am glad that I don’t need to wait until Monday to enjoy some beautiful fall weather.  The last couple of days have been gorgeous with crisp temps in the mornings and sun-filled afternoons.  With the cooler temps, I find myself using the grill less and the stove or oven more. I also find myself craving a cup of warm soup and a crust of bread.  So this week, we are sharing two delicious soup recipes.

Our Tuscan Vegetable Soup is a hearty soup that comes together quickly with ingredients that are readily available.  Sounds like a recipe for a perfect weeknight meal.  

And our Butternut Squash Soup highlights fall’s bounty.  For the last couple of weeks, our farm share has included several varieties of squash, like butternut, spaghetti and delicata.  Of course sometimes, I simply roast these vegetables with olive oil, salt, pepper and some herbs from the garden, but this recipe takes it a step further.  

So enjoy all that the season has to offer - outside and at your table!  

Tuscan Vegetable Soup with Pancetta and White Beans

¼ pound pancetta

1 medium onion, diced

2 stalks celery, diced

2 large carrots diced

2 cloves garlic, crushed

2 cups diced tomatoes

1 cup string beans, cut into ½-inch pieces

½ cup barley, rinsed

1 (14-ounce) can small white beans

3 quarts vegetable stock, or as needed

1 sprig fresh rosemary

1 cup frozen peas

Parmesan cheese

Salt and pepper

  • Add pancetta to a heavy Dutch oven and bring to medium-low heat. Cook until the fat is completely rendered. Drain all but 2 tablespoons of fat from the pan.
  • Add the onions, celery and carrots; cook until slightly softened. Add the garlic and cook 1 minute more.
  • Add the stock, tomatoes, string beans, barley, beans and rosemary sprig. Bring to a simmer and cook until vegetables are tender.
  • Add peas and cook until heated through. Season with rosemary, salt and pepper. Serve with cheese. 


Butternut Squash Soup

1 large butternut squash 

2 tablespoons olive oil 

1 large onion, diced 

2 stalks celery, diced 

2 carrots, diced 

2 cloves garlic, minced 

1 quart chicken stock, or as needed 

1 medium sweet potato, peeled and diced 

½ cup cream 

1 teaspoon finely ground fresh rosemary 

sea salt and freshly ground pepper 

  • Preheat the oven to 375 degrees. Split the butternut squash in half lengthwise and scoop out the seeds. Place cut-side down on a sheet pan lined with parchment paper. Roast until completely tender (a paring knife should easily pierce the flesh), about 45 minutes. Remove from oven and let cool completely. Scoop out the flesh and reserve. Discard the skins. 
  • Bring a heavy stockpot to medium heat and add the oil. Cook the onion, celery, and carrots until completely tender but not browned, about 10 minutes. Add the garlic; cook 1 minute more. 
  • Add the stock, butternut squash and sweet potatoes. Bring to a gentle simmer and cook, covered, until the vegetables are completely tender, 20–25 minutes.  
  • Using an immersion blender, puree the soup until completely smooth. Stir in the cream and rosemary; season with salt and pepper.  




Featured Recipe: Salmon Ceviche with Scallions and Mustard Oil Emulsion

Fine Wine and Food of Italy

Food and Wine: French Steakhouse

Feature Recipes: Perfect Sides for your July 4th Burger

Featured Recipes: Foods of Provence

Featured Recipes: Steakhouse at Home

Featured Recipes: Mexican Cuisine

Featured Recipes: A Taste of Spain

Lessons at the Dinner Table: Mesquite Smoked Ribs

Featured Recipe: All Purpose Spice Rub & Memphis Style Sauce

Lessons at the Dinner Table: A Taste of Spain

Watch and Learn with Denis

Featured Recipe: Grilled Skirt Steak Tacos with Pineapple Salsa

Featured Recipes: Food & Wine of Italy

Featured Recipes: Celebrate Mom with a special menu

Featured Recipes: Get Ready for Cinco de Mayo!

Featured Recipe: Pizza Dough or Bread

Featured Recipe of the Week: Risotto alla Primavera

Featured Recipe: Savory Baked Crepes with Roasted Vegetables and Cheese

Featured Recipe: Seared Pork with Dijon Sauce

Featured Recipe: Ricotta Gnocchi with Mushroom, Cream Pancetta Sauce

Featured Recipe: Pad Thai

Featured Recipe: Seared Fish with Caramelized Onions, Raisins and Pine Nuts

Featured Recipe: Sautéed Shrimp with Salsa Verde, Honey-Garlic Aioli and Fried Bread

Featured Recipe of the Week: Herb Coated Pork Tenderloin with Radicchio & White Beans


March 2022
January 2021
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
January 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
June 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
June 2018
December 2017
December 2016
December 2015
November 2015
September 2015


Conquering Cuisine divider
267-625-6900 • 378 North Main Street, Doylestown, PA 18901
Conquering Cuisine on Facebook  Conquering Cuisine on Instagram  Conquering Cuisine on Linked In