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.
While developing our Curried Butternut Squash and Apple Soup recipe, we found that peeled, cubed squash roasted faster than large halves and developed more flavorful browning. When roasting the squash, we boosted the oven temperature to gua...