Winter squash and apple soup from Saveur Magazine, November 2011 (#142) (page 90)

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Notes about this recipe

  • Rinshin on December 10, 2018

    Like most soup recipes, this recipe works well with some tweaking, seasonal ingredients, and what you have on hand. Halved the recipe and added fuyu persimmon along with the last of our garden apples. The taste overall has subtle taste of curry flavors with hint of sweetness coming from apples and persimmons. I also added some half and half to loosen the texture more and half the recipe made 4 servings. Very good use of acorn squash.

  • Rutabaga on April 05, 2014

    This is my favorite squash soup; the combination of flavors really works, but what really makes it stand out are the shiitake and spiced butter toppings. Once I made the spiced butter with zaatar, which was a great addition. It's a somewhat labor intensive recipe, but you can simplify by buying pre-cut squash, and as with many soups, it tastes even better when made a day in advance.

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