I have two types of squash from the CSA and want to make soup. Should I roast them before turning them into soup? Even if unnecessary, will I get more flavor this way?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.