This is the recipe for the soup I served at last night's Hrafnar. I modified it slightly from this one, which itself is a copy of this recipe, published in the now-defunct Gourmet magazine in November 1996.
The significant changes were to use butternut squash purée instead of pumpkin, and vegetable broth instead of beef broth--one of our irregular attendees is a vegetarian who cannot have pumpkins-as-such for religious reasons. As one may freely substitute the winter squashes for each other in most cases, this didn't present a significant challenge.
( Recipe behind a cutCollapse )