I didn’t want to make another sweet butternut squash (or pumpkin) soup, so I was in a search of a recipe where I could combine butternut squash with a second major ingredient that would neutralize the sweetness of butternut squash, without suppressing its flavor, something similar to what I did with carrot soup by adding lentils to it. I wanted a soup that was very savory and very different from what is usually expected from a butternut squash (sweetness) and that would appeal to those who dislike pumpkin or butternut squash soups for their sweetness. Continue reading
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