Roasted butternut squash soup from The Tra Vigne Cookbook: Seasons in the California Wine Country by Michael Chiarello and Penelope Wisner

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Notes about this recipe

  • lynette_27j6kb on March 23, 2026

    Deeper more complex flavors than other butternut squash soups I’ve made. Delicious as a soup. And the next day I used as a sauce for gnocchi boiled and then cooked in brown butter with more sage. I served with steamed green beans and Giada’s turkey meatballs (ground turkey and sweet Italian sausage). A salad of mixed greens topped with diced apple and red wine walnut oil vinaigrette is a perfect accompaniment.

  • FatsyRoller on February 04, 2023

    Made this twice. The first time it was good but too sweet so I cut the sugar from the roasting step. The second time I used a different brand of molasses which was a mistake -- the end result had sort of a burnt sugar aftertaste that didn't appeal. I added heavy cream instead of half-and-half and rather more than the recipe calls for which helped, but I think I'll hunt for another version to try.

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