Yield: Yields 12 cups.
I love the earthy flavor of buttercup squash, but you can substitute butternut. Note: Reserve the extra herb butter separately for the turkey.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Simple and very flavorful
Holy salt!!! As I was measuring this into my soup, I thought it seemed like too much but decided to follow the recipe instead of my head as Fine Cooking usually doesn't steer me wrong. I used the 8 c. of squash like the recipe said, low-sodium salt. Added the salt, which seemed like too much and the white pepper. It tasted HORRIBLE. I am trying to figure out a way to salvage it since I spent all this time peeling squash, soaking dirt from leeks and pureeing the soup. This was supposed to be our Thanksgiving starter course but there is no way I would serve this.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?