Squash or Pumpkin Puree

Soups made with pumpkin seem to be more popular than soups made with other kinds of squash. I can’t account for this, since squash has a sweeter taste than pumpkin. I usually use a small local squash such as butternut or acorn.

This version is thickened with lightly toasted bread, but you can also use potato or sweet potato; just cook 2 medium-size peeled and sliced potatoes or sweet potatoes along with the squash at the beginning.