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8
first-course servingsMedium
Published 1998
This soup can cheer any late fall or winter day. It is made with acorn squash, which will be available then. A double serving and a salad makes a family dinner with some good bread to sop up the last drops.
This soup, as so many are, is a user of leftovers. As I often roast a leg of lamb, I often have them available. Sometimes I have the lamb stock—so quickly made—but the leftover lamb has been long eaten. I just substitute raw lamb for cooked.