Tasty soup that’s great for cool fall days, this soup is made with Ambercup squash. Ambercups look like small dark red-orange, smooth pumpkins.
Ingredients:
2 ambercup squash (or other winter squash, should yield about 3 cups cooked squash)
1 strip bacon small dice
2 carrots chopped
2 stalks celery chopped
1 medium onion diced
2 cloves crushed garlic
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