Cook the Book Fridays: Roasted Butternut Squash Soup from Everyday Dorie

Roasted Butternut Squash Soup with a swirl of sour cream and pepitas on top.This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie and was a welcome addition to my lunches at school this past week (along with toasted English muffins!).

Butternut squash soup is a classic but Dorie’s got a little twist on it, of course! This version is brushed with a mix of oil, soy, maple syrup and spices (cinnamon and cayenne) then roasted with carrots onion and garlic. The roasted veggies are then simmered in a broth with ginger and star anise and accented with vinegar. Ok, to be honest I was looking at this recipe thinking it was a weird mashup of ingredients and wondering how they would ever go together…

And gosh, darn, they did! The resulting soup is a little sweet, a little spicy and wonderfully warming. I’ll admit I didn’t finish the soup with cider vinegar – I tasted it and it was perfect as it was – and I don’t think it was missing a thing. A wonderful new squash soup to add into our rotation!

Get the recipe for Dorie Greenspan’s Roasted Butternut Squash Soup on page 58 of Everyday Dorie.

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on

Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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4 thoughts on “Cook the Book Fridays: Roasted Butternut Squash Soup from Everyday Dorie”

  1. “And gosh darn they did”…indeed! Very interesting combo but boy it worked. We loved it too! Good idea to eat it with the English muffins 😍


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