In my mind, there is no better time to be in the kitchen than right now. The cooler temperatures cry out for warm, hearty meals that bring everyone together.Normally I’m the only one in our house who will eat squash. But, there is something about this creamy, slightly spicy, butternut squash soup that makes it pass the test. Paired with a second season greens salad and a loaf of fresh bread – all purchased at the farmers market – it’s perfect for a fall lunch or dinner.
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