Butternut squash soup with brown butter from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 154) by Amanda Hesser

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

  • lholtzman on November 17, 2019

    I completely agree with Delys77. This recipe takes a lot of time and preparation, but if you want a truly luxurious and special butternut squash soup, this is the recipe to make.

  • Delys77 on October 31, 2011

    Very complicated but very delicious. Best butternut soup yet.

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