Autumn is almost upon us!
Are you all having the cozy-up-with-a-bowl-of-something-warm instinct that I am (despite this weird muggy/rainy heat wave in DC)?
This week I threw together a very simple squash soup, topped it with a mound of freshly grated parmesan, and we dipped in hunks of challah bread as we devoured dined. The absence of a lot of extra stuff let the winter squash sing, and it went over so well (with Milo, too) that I’ll definitely make it again.
Simple Squash Soup
3 cups pureed winter squash (mine was roasted and canned last year, which added to the ease)
2 cups boiled, mashed red potatoes
2 cups milk, +/- for desired consistency
2 tablespoons plain yogurt
2 tablespoons cream cheese
2 teaspoons salt, +/- to taste
Freshly ground pepper
Stir together in a saucepan over medium heat until well combined and heated through. Top with cheese, serve with bread for dipping!
Enjoy.
