Roasted squash soup from What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities (page 130) by Julia Turshen

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Notes about this recipe

  • Brittania on February 17, 2026

    Easy, vegan. Easier to peel off skin with hands than scoop out flesh with a spoon.

  • Lepa on November 19, 2024

    I'm sometimes on the fence about squash soup but this some savory notes so I liked it. I especially liked it with the pepitas and sour cream.

  • MollyB on October 22, 2024

    Delicious and easy soup, though you need to start ahead of time to roast and cool the squash. I love the technique of roasting the squash whole, but make sure it's fully cooked before you take it out. Mine took over the time specified. Toasted pumpkin seeds were a nice garnish, and I added a bit of creme fraiche rather than sour cream.

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