Roasted squash soup with cumin from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 147) by Amanda Hesser

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Notes about this recipe

  • Delys77 on October 31, 2011

    The vinegar and cayenne give the soup a nice complexity. Go easy on the cumin and to Kenny's taste don't bother with the seed garnish.

  • smtucker on October 23, 2011

    next time, roast squash in cubes for longer to concentrate flavors. squash seeds were too woody, substitute sunflower seeds or garlic croutons. quarter cup of cream was plenty. Some sauteed shallots might be a nice addition. First course soup- perfect before a heavier meal.

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