
The MS Cookbook
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
This is a delicious soup to eat on a cold day or evening. It’s creamy and hot and goes well with steamed green vegetables like broccoli or chard. The potatoes make the soup thicker. INGREDIENTS 10 C