In 1997, Sunset Magazine ran an article on winter squash complete with a few recipes. I followed the recipe to the letter because of its unusual process. It was wonderfully easy and fun! The onion and garlic gets roasted in their skins, then peeled. No tears.
The Sunset article makes the point of the probable origin of winter squash being Mexico. Archeologists have evidence indicating squash was in cultivation there 7000 years ago or longer. The seeds were saved and traded through North, Central and South America. Seeds were passed down from one family generation to another.
It was with a feeling of nostalgia and sense of participating in history that we enjoyed this soup. However, you do not have to be a history buff to enjoy a bowl of this goodness. It stands on its own, creamy and earthy, herbal and cheesy.
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Enjoy a holiday-inspired latte and save a few bucks at the same time…
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