Great way to use leftover veggies! I used butter, onion, ginger, garlic, butternut squash, chicken broth, white wine, lemon juice and parsley. I think I needed to add some kind of spice because it seemed to be missing something, I just wasn't sure what spice....maybe sage? Don't forget to add the acid, it really adds to the flavor.
COOK THE ISSUE #97
Creamy Vegetable Soup - Butternut Squash
By Texas_Foodie, member
January 21st, 2009
Recipe Used: Creamy Vegetable Souops
Pielove writes: T_F, that is a gorgeous presentation-- the abundant garnish looks great.
pie
Posted: 9:53 pm on January 23rd
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
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