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.
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...