From the menu of: Atlanta Bread

From the menu of … Atlanta Bread, 2555 Prado Lane, Marietta. 770-420-9225; www.atlantabread.com

Q: I have enjoyed the butternut squash soup at Atlanta Bread for several years and would love the recipe to try with the squash I have grown. It is very smooth and has just the right amount of spice. What a great “comfort” food!

— Carol Bragg, Woodstock

A: With a warning that the recipe they provided is “only a representation of the original product,” Atlanta Bread sent us this recipe. The warning is understandable as they no doubt make the recipe in much larger quantities at the restaurants and translating a recipe downward in size means the flavors can be just a little bit different.

The combination of spices is what sets this recipe apart from many other butternut squash soups, and would make guessing at the combination an almost impossible task.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Atlanta Bread’s Roasted Organic Butternut Squash Bisque

Hands on: 30 minutes

Total time: 1 hour, 10 minutes

Makes: 4 1/2 cups soup

1 medium organic butternut squash, peeled, seeded and cut into 1-inch cubes (about 1 1/4 pound)

2 tablespoons unsalted organic butter

1 small organic onion, chopped

2 cloves organic garlic, chopped

2 cups organic vegetable stock

2 tablespoons light brown sugar

1/2 teaspoon salt

1/8 teaspoon curry powder

Pinch of cumin

Pinch of cinnamon

Pinch of nutmeg

Pinch of sage

Pinch of allspice

Pinch of white pepper

1 cup heavy cream

Whipped cream or chopped roasted nuts, for garnish

Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.

Arrange squash cubes on prepared baking sheet and roast 35 minutes or until tender.

When squash is done, melt butter in a large stockpot. Add onions and garlic and saute over medium heat until transparent but not browned, about 5 minutes. Add roasted squash cubes and cook 3 minutes more. Stir in stock, sugar, salt, curry powder, cumin, cinnamon, nutmeg, sage, allspice and white pepper. Simmer 5 minutes. Remove from heat and add cream.

In the jar of a blender, or using an immersion blender, carefully puree soup until it reaches a smooth, even consistency. If using the blender, allow the soup to cool slightly before pureeing and be very careful. Taste for sweet and salty balance and adjust seasonings if necessary. Serve immediately, garnished with whipped cream or nuts if desired.

Per 1-cup serving: 421 calories (percent of calories from fat, 62), 6 grams protein, 36 grams carbohydrates, 4 grams fiber, 30 grams fat (18 grams saturated), 98 milligrams cholesterol, 1,110 milligrams sodium.

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