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The Boston Globe

Food & dining

sunday supper

Recipe for butternut squash soup

23sunday - Butternut squash soup with pita toasts (Sally Pasley Vargas)

Sally Pasley Vargas for the boston globe

Serves 4

5cups leftover butternut-chickpea stew
1cup vegetable stock, or more if needed
Salt and pepper, to taste
2tablespoons chopped fresh cilantro
1teaspoon chili powder

1. In a blender, work the butternut stew until smooth. Add enough stock, ¼ cup at a time, to thin it to the consistency of thick cream. Taste for seasoning and add more salt and pepper, if you like.

2. Transfer soup to a saucepan. Cook, stirring over medium heat, until the mixture is bubbling at the edges.

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3. Ladle the soup into bowls and sprinkle with coriander and chili powder. Serve with pita toasts.

Sally Pasley Vargas

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