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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the squash if not already done. Make the soup. As it simmers make the quesadillas. If taking on the go, store the soup in a microwaveable container or keep it warm in a thermos. Wrap up the quesadillas separately.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
Its simple, but surprisingly lovely. I won’t pretend this is complicated. Just use a fabulous apple and your favorite cheddar. Enjoy.
