Celebrating Modern Jewish Living Through Food, Tradition, and Family
This velvety sweet and savory soup is the perfect first course for Thanksgiving or any festive fall meal. Add some warm crusty bread and enjoy.
The Backstory: Let me just come right out and say it: I am not a soup lover. More of the Backstory after the recipe…
…The Backstory continues: Now, as a nice Jewish girl (from Brooklyn, no less) this is probably tantamount to treason. After all, how does such a girl not extol the virtues of chicken soup, luchen soup, her own mother’s (delicious) matzoh ball soup as if it were the holy grail?
Well, truth be told, my mom’s matzoh ball soup is the holy grail and you can find it right here for pretty much anything that does ail you, and I do promise that if you make it (and you should) you’ll thank me for it a million times over.
That said, I’m still not much of a soup girl.
However: this soup I could eat almost every day of my life. In the fall or winter. It’s the most delicious, aromatic, life-affirming (okay, okay), autumn-like, fall-flavored, rich, sweet and savory blend of squash, cider, sage, and all things fall. Oh dear God, is it good.
I cannot take any credit for it. I must credit the very fine folks at Epicurious.com for this magnificent recipe. I first discovered it online in 1998 and I’ve been making it every year since then. I have passed this recipe on to so many people, that at this point, whenever I make it for Thanksgiving or another fall/holiday get together, I simply make an extra batch or two, have it ready to give guests when they leave (no one ever says no to a container to take with them) as well as a copy of the recipe.
If you love butternut squash soup, get ready to fall in love with your new favorite recipe. Oh, and yes, you’re welcome.