Southwestern Butternut Squash Soup

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Appears in Cook's Country October/November 2008

This satisfying soup made with sweet, caramelized roasted butternut squash is finished on the stovetop, but the flavor is built in the oven.

SERVES 4

TIME 1¾ hours

WHY THIS RECIPE WORKS

Instead of onions, which imparted a sharp taste to our Southwestern Butternut Squash Soup, we switched to shallots, which have a sweeter, milder flavor. Rather than start the soup’s base of shallots and chicken broth on the stovetop, we coo...

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