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From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories NOTE: Sept 20/10 - our family enjoys this soup is even more when you change out the onion and squash for leek and potato. Use small yellow potatoes with the skin on then don't puree it to get more nutrients. A light soup with tons of flavour - best served with a crusty bread and a crisp glass of dry white wine. Dollop with plain yogurt or a swirl of buttermilk. The original recipe says you can use any of the dark yellow winter squash varieties or sweet potatoes. My preference is the squash.
Units: US | Metric
Serving Size: 1 (195 g)
Servings Per Recipe: 6
The following items or measurements are not included: