image courtesy of AGO
By Renée Bellefeuille, AGO’s Executive Chef
Greetings from my home kitchen. Like many of you, I’m doing my best to stay healthy and stay busy during this challenging time. For me, that means thinking artfully about how to use basic pantry items and hearty, seasonal ingredients. Remember, not all root vegetables need to be stewed! In that spirit, I’m passing along my new recipe for squash soup – it’s a bit time consuming, but time spent in the kitchen is never wasted.
This recipe goes well with roasted tofu, mushrooms or ground pork, and can be made vegan by substituting vegetable broth for chicken broth and a dash of salt in place of fish sauce.
Eat well and be well.
P.S.: Squash is an excellent source of beta carotene and potassium, and a source of Vitamin C and folacin.
Prep time: 20 min
Cooking time: 65 min