This recipe comes all the way from Molalla, Oregon from my friend Ariana.   Let me tell you, this girl can COOK!  Every time she makes this, I am green with envy as I look at photos on my phone.   So, naturally, I had to ask her for the recipe so we can bring a little big of Oregon here to Texas.   

We finally have some cooler temps here around Lake Conroe and this is the perfect warm recipe to welcome us into our mild Texas winter.   

Note from Ariana:  “I add butter and oil, fresh chopped garlic, then I add the celery, carrot, onion, potato, and squash to the broth.   I use less broth for a thicker soup.”

Click the image for directions and recipe.    Enjoy!

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