Butternut squash and cider soup from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 135) by Amanda Hesser

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Notes about this recipe

  • Delys77 on January 21, 2013

    Pg. 136 This was a total fail as written. About half the liquid in the dish is apple cider, plus there is half an apple as garnish, all together making this soup far far too sweet. I ended up having to go out and buy another squash, which I diced and then simmered in the finished soup, then reblended. After tasting it was much better, but I still added a bit of cayenne to give it a different dimension. With the additional stock to thin, the doubled squash, and the cayenne it was good.

  • PrincessK on February 05, 2011

    p.136

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