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Roast that Butternut Squash First When Making a Soup

We were curious to see which butternut squash recipe in our February eNewsletter was the most popular among readers. So we crunched the numbers. And the recipe link readers “clicked” on most? Roasted butternut squash soup, from Nashville chef Jamie Watson.

Butternut squash soup is a favorite of ours, too. We like it with a glass of sherry.

Watson — a culinary instructor who recently opened a Nashville café called Delicioux — kicks the flavor of his soup up a notch by first roasting the squash until caramelized. The roasting brings out the sweetness of butternut. Watson also roasts the onion, garlic and lemon which are added to the soup. (Click here to see the recipe.)

Watson flavors his pureed soup with honey. The juice from the roasted lemon is added to the pot, too. He suggests topping each serving with chopped fresh basil and sage, a dollop of mascarpone, and a generous drizzle of extra virgin olive oil.

By the way, Watson’s recipe for roasted butternut squash with pasta also was popular among our eNews readers. (Click here to get the recipe.)

And if you want more butternut recipes, click on these links to see risotto, chili, tagine and quinoa recipes also featured in our eNews.


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