I love fall. The change of color in leaves, the beautiful mums on doorsteps, the cooler weather, and most especially the food! Apples, spinach, cauliflower and the variety of squashes are at their peaks right now, so take advantage of the fruits of fall and try something different.
This week’s organic bin contained, carrots, butternut squash and some yams. So I roasted them and blended them for an easy, delicious, family pleasing meal that is chock-full of vitamins, minerals, antioxidants and fiber. I paired this soup with a green salad, to which I added roasted walnuts and goat cheese.
Continue reading “Dinner Tonight: Butternut Squash Soup”
Read More
