We love our year-round CSA and in the winter, we get an abundance of squash and potatoes – both sweet and regular. What to do with them all? Soup!
This vegan and gluten-free recipe is simpler than it looks. It just takes a little advanced planning since the squash takes about an hour to roast. Another great thing about soup recipes is that measuring precision is not essential (unlike baking). A little less salt or a little more garlic or thyme is just fine. Even the ratio of squash to potatoes can vary and I encourage you to experiment to suit your taste.[yumprint-recipe id=’68’]
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