Butternut squash soup with chestnuts and sheep's milk cheese from The Basque Kitchen: Tempting Food from the Pyrenees by Gerald Hirigoyen and Cameron Hirigoyen

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Notes about this recipe

  • mjes on October 19, 2019

    Autumn is here and I'm thinking of San Francisco foods - esp. the Basque boarding house where a few lucky people might get a meal. Hence, a squash soup with chestnuts and a sheep's milk cheese garnish. For cheese I used Roncal not realizing that it is Basque. I would normally lighten the soup a bit ... but today felt like the right time to use both cups of heavy cream - it gives a lovely texture but makes small servings sufficient. An old-time favorite recipe that impresses friends.

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