Roasted Butternut Squash Soup

Everyday Dorie page 58

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.


5 Comments Add yours

  1. nice touch with the fried onions!


  2. 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!


  3. The vinegar, yeah…. I didn’t think it needed it!


  4. 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.


  5. Kayte says:

    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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