Butternut squash and chestnut soup from Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant (page 95) by Annie Somerville and Somerville

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

  • bching on January 06, 2015

    I used duck broth--deliberately--and enjoyed the soup. I, too, found the sage too strong, too methol-y.

  • IsaSim on March 31, 2014

    Excellent soup, used chicken broth by mistake and incorporated the whole chestnut puree and sliced sage leaves to the soup - easier use of leftovers.

  • KarenS on October 24, 2011

    Fabulous flavor combination. I used chicken stock instead of vegetable stock and reserved some chestnut pieces for garnishing the soup. Found the slivered sage to be too strong, preferred the soup without it.

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