Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.Read More
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The secret to this healthy, flavourful soup is to bake all the vegetables unpeeled, then peel and add them to the spices and stock. For the best flavour, I prefer Hubbard squash; other types are more watery.