Lemony Asparagus-Dill Soup
Hope everyone had a great weekend. Spring has been taunting us here in Boston. One week it’s sunny and warm. The next week it’s chilly and windy. I hear it’s supposed to warm up next week for one of our favorite days in Boston – Marathon Monday! But I’m getting ahead of myself.
It’s time again for another recipe from Yankee Magazine. This week, I used some fresh spring asparagus to make Lemony Asparagus-Dill Soup. Hubby and I really enjoyed this soup which is creamy, smooth, and full of the flavor of asparagus, dill, and lemon. Be sure to head over to Cooking New England to check out the full post.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love Cara’s stuff too, and this recipe looks great =) Spaghetti squash is so delicious…I love how you can make it more savory, or sweeten it up with the raisins and it is still delicious!
So glad you liked it! I love how your pictures are a zillion times better than mine too, hehe 🙂
This looks awesome! I don’t know why but I’m scared of spaghetti squash. I need to get over that and just try it. It’s bound to give me a nice healthy meal…which I can immediately ruin when I eat dessert..haha.
I also tend to ruin my healthy meals with dessert, but that’s ok! You should def try spaghetti squash. It’s really good!