There is nothing more healthy than Butter Nut Squash Soup. What a Fall favorite! I grew my own this year but BNSQ is available in any store produce section or better still from any Farmer’s Market. Cut open the squash and scoop out or cut out in chunks the orange flesh. Boil until pretty soft and drain all but enough to keep the squash from clogging your blender. Add back some more liquid and some milk or cream in your blender and flavor as you like. I like a dash of nutmeg but my husband likes cinnamon. Blend until smooth. Cook in a large pot and be sure to make extra. I freeze leftovers in milk cartons. This is super easy.

PS for totally non-cookers. Go down to the store and buy the soup and also bisque of tomato if you like it, in the square cartons. There are several brands and all are good.

PPSS Add a large piece of French bread or a roll.