Red kuri squash soup with Brussels sprouts and apples from The Gramercy Tavern Cookbook by Michael Anthony and Danny Meyer and Dorothy Kalins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jonathan.porter on December 15, 2024

    I had some home grown kuri squash with which to attempt this soup. I followed the direction exactly with the exception of the serving additions. I left those out as this soup was to be used for a packed lunch which would sit a few hours before being consumed. Overall the soup was excellent and had a fun fall feeling. The warm spices were a bit much for me but I think they would have been balanced out with the finishing touches. This soup wants to be eaten at ski lodge where it would be perfect next to a warm fire.

  • cadfael on March 03, 2024

    This is a very good soup full of flavour.

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