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.
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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.
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