Butternut squash and tomato soup from The Food of Morocco (page 189) by Paula Wolfert

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

  • Eat Your Books

    Kabocha or calabaza squash can be substituted for butternut.

  • sarahkalsbeek on December 10, 2020

    I took some liberties with this and left out all dairy (because we didn't have it), and it was still quite delicious. The second time I made it, I still left out the cream and cheese but took a page from Thomas Keller's book and swirled some browned butter in at the end. NEXT LEVEL! We did determine that this benefits from a splash of apple cider vinegar at the end, maybe to give it some extra dimension since we were leaving out the dairy.

  • Wlow on December 25, 2019

    Aged goat Gouda or Shamrock Bouchon Cypress Grove Midnight Moon suggested substitutes for aged goat cheese.

  • TrishaCP on October 21, 2019

    This is a really flavorful soup. The spices are subtle but not too much so.

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Reviews about this recipe

  • Fine Cooking

    ..counts on the richness of pistachios to give Genovese-style basil pesto a new slant. Tossed with al dente spaghetti and small, sweet shrimp, it’s at once familiar and different, and quite delicious.

    Full review
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