This is the soup I had at Pizzaiolo, asked the chef about, and got the recipe – so simple! – told to me in a few seconds. The recipe as recovered from my quickly written recording of it is here. I used about a 4lb squash this time (humongous), 1 1/2 sticks of butter, etc. It was great.
We had an apple from our tree, and ate most of the rest of the gorgonzola dolce in the fridge. Great combination!
We really enjoyed it. I see there is also a new Acme bread – looks like Upstairs Bread.
Here’s the soup with water added and bouquet, but before pureeing.