Butternut squash with Parmesan from The Daily Soup Cookbook by Leslie Kaul and Bob Spiegel and Robin Vitetta-Miller

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

  • babyfork on September 25, 2015

    This is one of my favorite fall soups to make. Easy and delicious. Using the rind of the Parmesan is a good trick for getting more Parmesan flavor into the soup without having to add tons of cheese. I've been making this for almost 15 years now (since the cookbook came out), and for the first time I noticed my local market was selling little bundles of just Parmesan rinds. So I guess more than a few people find other uses for the rinds too. Anyway, it's hard to go wrong with this recipe. It also freezes well, so a good one to make in advance for a Fall party or Thanksgiving. Just thaw and heat and it tastes just as good as the freshly made batch.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.