If you’ve yet to fall for squash soup, now’s your chance. There are so many directions you can take this soup: different varieties (including pumpkin), various spices and herbs, chunky or smooth. As I explain this week in my Twice as Tasty column for the Flathead Beacon, every spin you put on it changes the flavor.
I find squash soup most flavorful if you roast the vegetables, add spices and finishing touches at the cooking stage that maximizes their flavor, and puree the soup to remove any potential stringiness and ensure balance in each spoonful.
Learn to make Roasted and Curried Squash Soup