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Cook The Issue #97

Creamy Vegetable Soup - Butternut Squash

By Texas_Foodie, member

January 21st, 2009

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.

Recipe Used: Creamy Vegetable Souops

posted in: Gallery, Cook the Issue 97, Creamy Vegetable Soups
Comments (1)

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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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, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

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