Winter squash soup (Soupe au potiron) from Barefoot In Paris: Easy French Food You Can Make At Home (page 81) by Ina Garten

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Notes about this recipe

  • anya_sf on February 22, 2020

    My squash weighed 3 lbs, but I used the whole thing, so the soup ended up quite starchy and very thick, but that was okay. The flavor was rather bland, so I added a bit of sherry. Pureeing it in a food processor worked well. Served with sour cream and grated cheese, the soup was quite good.

  • Delys77 on November 06, 2012

    Pg. 82. A bit different from your average butternut squash soup as it includes a fair amount of pumpkin, something I have never put in soup. Overall the pumpkin adds a slightly different nuance, and is generally good. The croutons are always a nice touch. Overall a good soup that was healthy, a little different, and came together easily. Not extremely exciting but solid.

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