Pureed butternut squash soup with ginger from Cook's Illustrated Annual Edition 1996 by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 01, 2019

    This is a solid butternut squash soup. Fresh ginger instead of ground ginger might have been nice in this recipe. Cook's Illustrated magazine subsequently published a new recipe in 2011 which I like even better than this one, however. I love butternut squash/milk-cream combinations in desserts, but in soups it seems to blunt the squash's flavor for me. The 2011 recipe uses chicken or vegetable stock instead of dairy. [Cross-post for Annual Edition/Magazine.]

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