I used Martha Stewart's recipe for butternut squash soup with apples. No problem except that the flavor is too subtle. I'd like to wake it up and would appreciate suggestions. Thanks.
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I like fresh ginger and some curry-like spices....and a good dose of freshly ground pepper.
Merrill is a co-founder of Food52.
I think a splash of sherry (or something similar) is a great addition to butternut squash soup. Ginger is also nice. Also, make sure you've salted it enough -- that will help to bring out the other flavors.
Sage! Goes with squash amazingly. But yeah ginger would be nice too.
Barbara is a trusted source on General Cooking.
How about Apple cider?
The Silver Palate Cookbook has a wonderful curried butternut squash soup with curry powder, apples, and apple cider. It is delicious, and you can regulate the amount of curry you use. http://www.tastebook.com... I use apple cider in the place of apple juice.
We like to add a splash of vinegar, extra ginger and fresh grated parmesan (not for on top but in the soup). Delicious.
Ginger, Lime or coconut.
Try a drizzle of pumpkin seed oil
I like to use cumin, in addition to warming spices such as cinnamon and ginger. Freshly cracked pepper is also fantastic.
amysarah is a trusted home cook.
When something like that tastes a little flat, I find that the fix (besides maybe salt) is often a little acid - with your soup, a splash of either sherry vinegar or apple cider vinegar perhaps - not enough to make it taste vinegar-y, just a bit to brighten it up. Also as a garnish, a drizzle of toasted pumpkin seed oil or balsamic vinegar reduced to a syrup adds a little something.
It's sweet, salty, and just a little bit tangy.
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