If you want to make the absolute best squash soup, you're best off following Daniel's advice and roasting your squash before souping it. This concentrates its flavor and gives the soup a natural intense sweetness. But let's be honest: You don't always have the time or energy to invest in making the very best. Sometimes "just good enough" is good enough, so when I don't feel like cranking up the oven, I turn to this technique, which delivers a squash soup that's made 100% on the stovetop, in just about half an hour. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2ifDnF2
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