This was great-- I really dislike "warm" spices like cinnamon and curry with butternut squash soup-- the soup ends up tasting like warm pumpkin pie. So I omitted the spices in favor of a large amount of garlic-- enough that it could be considered a secondary vegetable. With a swirl of cream and a dash of hot sauce, this soup was wonderful, just right for a damp and cold Chicago evening. Also it was a good way to use up the leftover squash from the vanilla cake!
Creamy Vegetable Soups: Butternut squash and garlic
posted in: Gallery, Cook the Issue 97
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