
The MS Cookbook
A must have in any kitchen, it’s a good idea to make extra vegetable stock every time you make a soup and keep some in the freezer so you can prepare meals with it at any time. This recipe uses fresh
To make this soup, I bake the squash hours before hand and let it cool down so we can easily remove the skin with our hands and scoop out every bit of the squash from its skin. I save the seeds, wash