Tuesday, November 27, 2012

Curried Squash Soup

This fall we went to the Apple House at the University of Minnesota Arboretum and found all kinds of interesting squash.  We bought buttercup, butternut, hubbard, some Asian squash, a blue Australian squash and an italian violin squash.  They are packed into a cooler in our garage waiting to be roasted and made into squash soup or squash pancakes.  If you lack your own supply of fall squash, you can use a 15 oz can of pumpkin to make this recipe.