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Butternut Squash Soup

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Why it works: Onion and butternut squash work together. They rank in the top 8% of all ingredient pairs, and 692 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

6 servings
Prep25 min
Cook35 min

Ingredients

Contains: milk (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 allrecipes. 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. Onion + butternut squashtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together692 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Marjoram + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + peppertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together68,463 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Chicken + marjoramtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together346 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the marjoram

How well each one fits the dish's main ingredients (onion, butternut squash, chicken, pepper, cream cheese):

  1. Garlicbetter flavor fit
  2. Gingerbetter flavor fit
  3. Thymebetter flavor fit
  4. Marjoramthe original

Fit is the average pairing score against onion, butternut squash, chicken, pepper, cream cheese. 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).