Butternut Squash Soup for Cooler Days
Recipe by Jeanine Donofrio and Phoebe Moore · Love and Lemons
Butternut squash brings an autumn color palette to the table without much decoration. This Love and Lemons soup uses vegetable broth, sage, rosemary and ginger. Its smooth texture comes from the squash itself rather than a base of cream.
At the Brunch God table
Our serving suggestion: use small bowls as the opening course of a weekend lunch, or larger bowls when soup is dinner. Keep the table setting simple so that orange color has room to stand out. A separate plate of toast gives guests something to alternate with each spoonful. The original recipe provides the full method and garnish options.
Recipe selection and serving commentary by Brunch God.