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.
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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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very happy to have another yummy version of butternut squash soup, too!
“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 😍
Love the green pumpkin seeds against the warm tone of the squash. The idea I’d steal from you!
Mine was missing the star anise as I didn’t have any. It is nice to be in soup weather again.
This photo is so great of your Roasted Butternut Squash Soup. I love the addition of the seeds on top. I was not surprised that you did not add the cider vinegar…and you won’t be surprised that I did add it and it was such a nice addition for me. A very good soup, I will make this one again.