Roasted butternut squash soup from From the Earth to the Table: John Ash's Wine Country Cuisine (page 59) by John Ash and Sid Goldstein

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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

  • Eat Your Books

    See recipe for a main course variation. Can substitute vegetable stock for chicken stock, light cream or milk for half-and-half, and slivered almonds for toasted pepitas.

  • bching on February 14, 2016

    Lovely, silky soup. Although it calls for 6 cups of broth, 4 was fine. I used vadouvan curry and garnished with some cubed apple and marash pepper.

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