Amanda & Merrill
Butternut Squash and Cider Soup: 1993
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PFossil November 21, 2010
What happens if you use yogurt in this instead of sour cream? Does it behave the same way, or will it curdle?
amanda_lester_trevelino November 21, 2010
I've experimented with a similar vegan butternut squash and cider soup using veggie stock and a dash of cinnamon.This is just the reinforcement I needed to make for Thanksgiving! Thanks.
allie November 20, 2010
This may be heresy, but has anyone made this using frozen squash (already purreed?)
dymnyno November 19, 2010
I made this last week after finding myself with an abundance of roasted butternut squash (contest leftovers!) . My butternut squash, however, had been first glazed with a little olive oil and dusted with brown sugar and cayenne pepper as my recipe had called for. The rest of the soup was made according to the directions in this one. It smelled wonderful. The apple cider gave it a little more acidity and the cayenne pepper really added to the flavor...just as it had it my spicy butternut salad recipe.
AntoniaJames November 19, 2010
This is another one I clipped from the Times and have made, many times. Such a great recipe! I've also made it with roasted pumpkin, when I had quite a bit of it on hand, gently cooking it with the shallots and garlic (oh, and I often add a touch of fresh ginger with the garlic and shallots) and using a touch less chicken broth. Of all the recipes I clipped from the Times over the years, this is one of my favorites. ;o)
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