Just made a butternut squash soup last nite for dinner. It is one of my "go to" meals when I need to go to the grocery store, but just don't feel like it on a Sunday afternoon. I don't bake, but love to "cook". Don't usually measure but here goes: Butternut Squash Soup - Serves 6 Large butternut squash - peeled and cubed remove "guts & seeds" Also, many grocery stores carry them already peeled and cut up. Costly, but less work. If you buy the squash already cut, you will need 2 containers. I am guessing that I use a total of 4-5 cups cut squash. Place cubes in an even single layer on large baking pan with sides. Toss in olive oil with a generous bit of kosher salt and freshly ground pepper. Roast at 425 degrees until golden color, depends on your oven - approx 40 minutes. Ultimate goal is a caramel appearance on the squash. The roasting gives the squash a wonderful flavor. It is an extra step but well worth the extra layer of flavor roasting provides. *note, squash should cover the pan, depending on size of squash available, you may adjust seasoning and stock. Saute in large dutch oven-type or stock pan, in olive oil till onions are translucent: 1 lg spanish onion - chopped 4 stalks celey chopped. I like to use some leaves of celery as well 3 large carrots peeled and chopped 2 parsnips if I have them, if I don't, I leave them out. Add roasted squash to sauted veggies together with 32 oz. chicken stock & 2 c. water. Homemade is best, but IRL, good store bought low sodium works just fine. When using the low sodium store bought stock, salt to your taste. Season: kosher salt to taste freshly ground pepper - I like black freshly ground, but I use white pepper when serving for guests or holiday 1/2 t. freshly grated nutmeg Simmer over medium heat until all veggies are cooked through and stock has reduced by at least 1 cup. It should not look "watery". If it is watery, simmer to reduce further. Kind of a watch and see project. I usually cook it for an hour then start to watch it until it hits the not too watery point. Allow above to cool a bit. Using blender - blend all ingredients till smooth. I do 1/2 blender full at a time, put in large bowl. After last batch of blending stir well. I have blended when hot, just put lid on without middle opening insert - cover with a towel before blending. Return to original pot which has been wiped clean of residuals from cooking above. Depending on your liking, calorie consideratons, whatever, heat on low reducing again to desired consistency. We like ours thick. If I am cooking ahead I stop at this point, refrigerate or freeze. Perfect make ahead for a holiday soup course. Soup should be thick at this point. If it is not thick, just return to medium heat, reducing to desired consistency. Add up to 1/2 c. cream and 1/2 t. nutmeg. Taste for salt and pepper adjust accordingly after the cream has been warmed through. DO NOT BOIL. Garnish with toasted pumpkin seeds and a small dollop of sour cream if desired. I love to cook, but when I make soups, I just throw in whatever I have or want that particular day. You cannot mess this up just don't blend while it is still too watery, don't evaporate all liquid. Very easy, just have to keep an eye on it the first time to get a feel for it. My DD is the worst veggie eater, but loves this soup. She is away at school and called to ask if I would make the soup over the holiday break since we will be joining my DB & DSIL for Thanksgiving this year. I usually do both holidays, but this year is my DSIL's first time! Shout out to a great sister! YAY, doing the happy dance already. I can stay in my jammies, coffee, the parade, ohhhh life is good! Another squash hint for parents of picky eaters. If you make homemade mac & cheese, mix in a box of defrosted frozen pureed butternut squash when you mix your pasta and cheese sauce. Great way to sneak in good healthy veggie rich in vitamins and antioxidants. Kids think its orange because you used orange cheddar as opposed to the white sharp! When DD was a child, I loved to "hide" good things in her somewhat questionable diet! Happy Thanksgiving to all!

About 15 to 20 minutes....until it's lightly browned. I just did that! Linda C

I was in a really big national chain grocery today. There was a little "Fall" display with mostly flowering plants of the mumish flavor and little pumpkins and gourds for decorating with. One jack-o-lantern type pumpkin another that might be a cheese--both more part for the decor than in the baskets for sale--and some pie pumpkins. A faint waft of that pie spice thing. In all, however, it looked appropriate enough for nearly 90°. :) I was admiring the restraint. :D

Thanks for the pot pie recipe 2katz, I am going to have to make some type of pot pie for hubs one of these days and I am not a fan of making home made pie crust and we can't justify spending the money for my usual store bought go-to. I'm cooking all kinds of things from scratch which ironically does not make me very happy. I am not a dough finessing cook and if I had the money I would buy all kinds of artisnal baked goods and pies, etc. . . . At one point I got interested in pear wine, since I can only drink sweet white wines due to acidity issues and pears are a less acidic wine ingredients. It's rather hard to come by, and I really can't afford the calories or the price of specialty wines like that . . . I think the closest thing I could do would be pear juice watered down with reisling which is the only wine I can drink. Or maybe pear juice with some type of bubbly white wine . . . or a hard seltzer cocktail with pear juice like Mtn. posted.