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Butternut Squash Soup

By williamssonoma · From Open Recipes · 13 ingredients
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Why it works: Wine and hazelnut work together. They rank in the top 15% of all ingredient pairs, and 75 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Wine + hazelnuttop 15% of all pairs
    Aroma overlaplow
    Mentioned together75 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Sage + butternut squashtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together157 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sage

How well each one fits the dish's main ingredients (olive, onion, sugar, garlic, chicken, butternut squash, wine):

  1. Rosemarybetter flavor fit
  2. Gingerbetter flavor fit
  3. Thymebetter flavor fit
  4. Sagethe original

Fit is the average pairing score against olive, onion, sugar, garlic, chicken, butternut squash, wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).