Cookbooks: Chef Paul Prudhomme's Seasoned America

Butternut squash is a staple in New England, where it turns up in stuffings, pies, and soups, as well as side dishes.  This soup is a natural in the autumn, and, in fact, makes a special first course for Thanksgiving dinner. In addition to the seasonings we’ve used to give it some zip, we’ve dressed it up with a little Sweetie Magic to bring out the natural sweetness of this delicious squash.