Butternut squash soup with cider cream from The Bon Appétit Cookbook (page 99) by Barbara Fairchild and Bon Appétit Magazine Editors

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

  • Breadcrumbs on March 17, 2016

    An excellent soup, perfect for a chilly Autumn day. I first made this in 1998 when the recipe initially appeared in B.A. mag and I've been making it ever since. It's great for entertaining as the soup and the cider cream can be made day or so ahead. I usually add a little curry powder to give the soup a bit of a kick. Lemon juice will brighten this if need be. I've also topped it with crisped pancetta, bacon and smoked cheddar over the years.

  • Cheri on January 09, 2010

    Use Calvados - see notes in book. Served with bagette toast and melted gouda.

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