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A question about a recipe: Butternut Squash and Cider Soup: 1993

I have a question about the ingredient "cups peeled, seeded and cubed butternut squash" on the recipe "Butternut Squash and Cider Soup: 1993" from amanda. roast

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Monita_photo

Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added over 1 year ago

I'd defer o Amanda, but just to consider - the recipe calls for 3 cups of cubed squash. If you're going to roast a whole squash you want to make sure you have an equivalent amount of squash.

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Amanda is a co-founder of Food52.

added over 1 year ago

I'd roast a small to medium squash -- and in step 2 where you simmer it for 20 minutes, you won't need to cook it for this long, since the squash is already cooked. More like 5 minutes.

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