Creamy butternut squash soup [Jean-Georges Vongerichten and Mark Bittman] from Food & Wine Best of the Best, Volume 2 (1999): The Best Recipes from the 35 Best Cookbooks of the Year (page 38) by Food & Wine

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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

    Can substitute winter squash of your choice for butternut squash, and crème fraîche or heavy cream for sour cream. See recipe for variations.

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