Southwestern Butternut Squash Soup
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.
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...