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Recipe Swap

Recipe Swap: Butternut squash satisfies those fall soup cravings

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Savoring Squash Soup puree

Pureed Butternut Squash soup.

Butternut squash is plentiful in the markets now.

Cutting one up takes a few minutes, but I still like to buy the squash whole because it is freshest that way.

If buying pre-cut squash, be sure to inspect them closely for freshness. Cut squash will keep a few days in an airtight container, but after that it starts to deteriorate. That’s another reason I like the whole squash — they keep a long time, even at room temperature, thanks to that hard skin.

I sometimes roast the squash and eat it as a hot side dish, or toss some in a salad. But my most common use is a pureed soup. The accompanying recipe is an all-purpose one that I vary just slightly each time to change up the flavors.

Thyme is my go-to herb for this soup, but sometimes I substitute cumin, smoked paprika or both. Fresh ginger is another favorite variation. And curry powder works great, too.

The squash also plays nicely with Cajun and Southwestern ingredients.

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available at

www.journalnow.com.

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