Food Editor for Food & Wine Magazine.
I have The Best of Food & Wine 1989 Edition and was going to type up the recipe, however, I checked and it is on line and I will link.
The Oven Temperature is 350 Degrees F. and disregard #5 and #6 in the recipe on line.
That is the complete recipe.
In fact, under #3 - Stir in the stock and the squash. Simmer over moderate heat for 20 minutes.
#4 - In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with salt and pepper.
#5 - To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream,
1 teaspoon chives and a sprinkling of the bacon.
The recipe was not edited correctly for the website. I have checked it against the book and it is fine.
http://www.foodandwine.com/recipes/butternut-squash-and-leek-soup-test-kitchen
I have The Best of Food & Wine 1989 Edition and was going to type up the recipe, however, I checked and it is on line and I will link.
The Oven Temperature is 350 Degrees F. and disregard #5 and #6 in the recipe on line.
That is the complete recipe.
In fact, under #3 - Stir in the stock and the squash. Simmer over moderate heat for 20 minutes.
#4 - In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with salt and pepper.
#5 - To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream,
1 teaspoon chives and a sprinkling of the bacon.
The recipe was not edited correctly for the website. I have checked it against the book and it is fine.
http://www.foodandwine.com/recipes/butternut-squash-and-leek-soup-test-kitchen