Ladle into individual bowls and top with chives, pecorino and more olive oil. BUTTERNUT SQUASH AND GREEN CURRY SOUPBy Samin NosratThis creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes. SALMON NICOISE SALADServes 4I alternately substitute sunny-side up chicken or quail eggs fried in olive oil for the hard cooked version. *Smoked olive oil is available from www.thesmokedolive.com and from Italian sources online.