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First of the Fall Soups

I made my first fall soup of the season tonight and it came out perfect! I peeled and roasted the monster butternut squash that I bought yesterday and then prepared this soup, halving the amount of milk and doubling the amount of stock called for in the recipe. I also added ground ginger and nutmeg per one of the suggestions in the reviews. The soup is a little thin, but served with bread will make a perfect lunch. I made a bowl for dinner tonight and got four more bowls worth out of that one squash. Can’t wait to make more soup in the ensuing weekends, especially with some fresh pumpkin!

That's a lot of soup from just one squash!


About baysideresearch

I am a genealogist based on the Eastern Shore of Maryland. I also like food and try to eat as locally and sustainably as possible. I have blogs about both!

2 responses »

  1. It looks great. Your pot is very much like mine. I’m already well practiced on the autumn soup, think I’ve done 3 or 4… you should check them and my pot out 😀 Butternut squash make such great soup – I’ve got another type of squash looking at me, literally as I drew a face on it, just waiting to be made into soup.

    • I love my soup pot! I did check out your site and the soup’s you’ve made sound really yummy, especially the carrot and coriander one!


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