Roasted Mixed Squash Soup

from Anni, Lanesville CSA member

squash, onion, garlic
vegetable stock or water
condensed milk (if desired)
preferred seasonings

Cut up and roast the squash, onion, and garlic in olive oil @ 400 until tender.

Blend 2/3 of cooked veggies with liquid (stock or water). Cook on stove top with remaining veggies, adding condensed milk if you wish.

This can be seasoned in any way. Some suggestions: tarragon, rosemary, savory, basil, sesame/ginger, peanut – like an African soup, miso or soy, curry.


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