This is the first recipe I tried from the book, and it's a good thing I tried it early in squash season because I ended up making it several times throughout the fall and winter. So many butternut squash recipes call for steaming. I think that is a big mistake and definitely not worth the time savings - the flavor is so much better when it's roasted, as this recipe calls for.
Even though our June weather would make this an appropriate soup even now, I probably won't make it again until the fall...and will blog more about it's perfection then!
Liz
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