Italian Butternut Squash Soup
This silky butternut squash soup from chef Jennifer Jasinski gets depth of flavor from nutty brown butter and the North African spice blend ras el hanout. Slideshow: Warming Recipes
December 2014
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Recipe Summary
Ingredients
Directions
Make Ahead
Ahead The soup can be refrigerated for 3 days; reheat gently before serving.
Notes
Ras el hanout, the fragrant North African spice blend, is available at supermarkets. Look for McCormick's blend.
Suggested Pairing
Vivid, fragrant northern Italian white.