Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.
There was a collection of beautiful vegetables from my CSA share. I hate wasting food, so I wanted to make something to incorporate all of the goodies I had on hand. I asked for some squash suggestions on my Facebook fan page and one of them was a soup. (thanks!!) 
My initial goal was to create roasted kale and butternut acorn squash soup. But after roasting and blending squash, garlic, onion and green pepper – I felt that it would be a waste of superb flavors to just dump it into the soup. So in one pot, I made a kale soup with chicken broth, roasted carrots and potatoes, and in another, was this soup. I added a hint of cream to finish.
This soup is jam packed with flavor, stemming from the flavors of the roasted vegetables. It is so yummy that I have a feeling that you’d want to make this soup at least five more times before squash season is over. It’s sweet, earthy with subtle hints of garlic and green pepper, juxtaposed with the cream, which adds a light creaminess.
