In honor of the recent orange holiday, I decided to do a new version of my Roasted Vegetable Soup. I might have gotten a bit carried away at the grocery store, picking up sweet potatoes, acorn squash, regular potatoes, and carrots. I am not sure how I feel about acorn squash. This was the first time I had it, and the texture wasn’t quite as nice as butternut squash. I think next time I would make this soup with butternut instead. I did try to remove most of the stringy bits from the squash, but I can’t really hold it against the squash since that’s just part of its genetics.