Months ago I got over being intimidated by butternut squash and recently embraced acorn squash also. This may not seem like a big deal to some, but I never had a clue what to do with these multicolored, corrugated vegetables.
Together, these squash make a fantastic soup perfect with a mixed green salad on a cold, rainy night. There are surprise ingredients to provide brightness and depth to the flavor. I admit to serving it with croutons.
This recipe is not one to be made after work for busy families, but best created if you have time on a day off. It took me 1 hour and 26 minutes total elapsed time in the kitchen, though not all was spent on the soup preparation. It requires more than one pot.