Savory Squash & Sweet Potato Soup

In Salads & Soups, Winter Soup by John Robinette0 Comments

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. 

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John Robinette

John Robinette

John is married to Lori and father of two awesome young men all of whom he shares his passion for the environment. When he is not Chief Strategy Officer for Sister Eden he loves to cook and read and be outdoors and fantasizes about hiking the Appalachian Trail. Other essays by John about life, death, and love can be found at his blog Hole in the Sun.

To visit John's blog, click on his name right above.
John Robinette

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