Food52のインスタグラム(food52) - 9月22日 03時00分

We've got three reasons why @emmalaperruque's Butternut Squash Soup needs to grace your dinner table this fall: 1. Half of the butternut squash gets roasted, and the other half is boiled, making for an extra squash-y soup 2. There's no heavy creamy here! By blending walnuts, you get instant nut milk that offers loads of richness and flavor 3. It can be kept frozen for months and thawed in the fridge whenever a craving strikes. Get the recipe (and cozy, comforting bliss) at the link in bio.

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