Squash! Now in soup form!
I roasted up some of the squash from yesterday’s photo session and made squash soup. There is a reason most squash soup recipes call for butternut squash. Winter squashes are all hard to hack up into manageable sized bits, but at least a butternut squash has a fair amount of edible flesh inside. Dumpling squashes, while cute and pretty, have a much higher work-to-flesh ratio. There’s hardly any squash in there at all once you get the seeds out! (The dumpling squash does taste …