Vegetables Winter Vegetable Soup

Cucumbers, zucchini, and summer squashes are eaten young and picked regularly to maintain the supply. They tend to have a mild flavor. Melons are picked when ripe, and pumpkins and winter squashes are left to mature on the plant, to develop a tough skin for storage (see also p.271). Some are bland and watery while others develop sweet, rich, densely textured flesh—excellent as a roasted vegetable and for soups and stews. 

This easy, creamy soup is perfect when you want something warm and soothing on a cold winter night but don t have a lot of energy or desire to cook. It takes about an hour or so for the vegetables to roast, but the preparation time is only about 5 minutes. 

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