We awoke to mounds of of winter wonderland with snow that fell last night, here in the Hudson Valley.
Warming up with a winter soup was the perfect midday treat!
I love seasonal, local produce. This squash was from an organic farm in Hadley, Massachusetts and was delicious!
1 roasted butternut squash, peeled and cubed
6 C. Vegetable stock
Parsnip, peeled and cubed
Turnip, peeled and sliced
Roasted spaghetti squash
Coconut flour for thickness*
Simmer and cool. Then use immersion blender to make soup into a creamy consistency.
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