I love all things squash and I was looking forward to having soup again. Roasting vegetables in the oven (butternut squash, onion, carrots and garlic) also makes it extra yummy. I made the full recipe knowing I would have enough for two meals. I have learned from experience that Dorie likes thin soups and since I prefer thicker I cut down the chicken broth to four cups.
Our first go around with this soup I served it with apple cider vinegar and heavy cream. I did not like this combination, it made the soup taste funny to me. Luckily I was the only one that protested. The second go around I topped with French Fried Onions and black pepper and that I liked much better. To see what others thought head over to Cook the Book Fridays.
CafeMomCooks 
nice touch with the fried onions!
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We loved this one too…I only added the cider vinegar the first time, no cream, and then the leftovers we ate it as is and surprisingly we couldn’t tell a difference. No need I guess haha. My carrots must have been more potent because mine turned out a lot more orange 😂. Hope you are enjoying a nice holiday weekend with your family!
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The vinegar, yeah…. I didn’t think it needed it!
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There are so much flavor in the soup, a little less or more of vinegar does not really matter much to the overall deliciousness. Nice touch with the onions.
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Nice photo…and clever idea with those fried onions…I am making a note in my book to try those soon. I loved the vinegar…it seemed to round out the sweetness for me, but I am probably the biggest vinegar lover almost ever, so that is no surprise. Happy that most of your household liked it…your onions really make a nice touch.
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