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The recipe calls for. 5 cups diced butternut squash, 1 cup of butter, 5 cups chicken broth 1 cup half and half 1 cup regular flour Spices

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    Welcome! Could you please explain what “1 to 1” means?
    – Stephie
    Feb 5, 2022 at 21:26
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    @moscafj they also use a cup of butter. I suppose the recipe includes making a roux out of the two, which is actually on the low side for flour. And if it is a darkish roux, the six cups of liquid will make a thick soup, but not pudding-thick.
    – rumtscho
    Feb 5, 2022 at 22:20
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    1 cup flour and 1 cup butter to 5 cups broth sounds like a terrible recipe. That's WAY too much roux for that much soup. K Connor, flour replacements aside, I advise you to get a different recipe.
    – FuzzyChef
    Feb 6, 2022 at 1:46
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    @FuzzyChef a cup of flour is only 120 g, while 6 cups of liquid are almost 1500 g. In the worst case, if the roux is not darkened at all, this is still thinner than a standard bechamel (1:10 flour to liquid) - if you take a spoon out of it, any excess should flow out of the spoon, not stay like a pudding. If it gets darkened to maybe hazelnut brown, it becomes even thinner, and if it is made super dark, it will be quite thin. And this is without accounting for water released from the squash. There may be people who don't like to eat soups in this texture range, but I personally find them OK.
    – rumtscho
    Feb 6, 2022 at 11:58
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    Rumtscho: I'm speaking based on experience. You're playing with numbers.
    – FuzzyChef
    Feb 6, 2022 at 19:10

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