This is a wonderfully easy soup with a complicated flavor, and the whole dish is ready in less than an hour. Use any squash or potato you have on hand.
I have guests coming over in 1 hour for breakfast and one is gluten free, one is a vegetarian, and they have a 10-month old daughter-- what to make? In the fridge I spy a dozen eggs, some guernsey milk, some cheese, some leftover cooked squash.... quick crustless quiche it is!

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