I want to return to talking about nutrition.

The fall through early winter is my favorite time of year for eating well.

One recipe that is easy and healthful is for butternut squash soup:

Cut squash in half and remove seeds. Roast in 400 degree oven for 25 minutes.

Take out and scoop out squash and blend in a blender with vegetable stock. Add about half a container of stock and add more to suit your taste if you’d like. I buy the vegetable stock boxes.

Pour soup mixture in saucepan and add 1/2 cup heavy cream. Simmer until heated.

Serve with a couple slices of cheese and some whole grain bread. I like the organic whole wheat sourdough bread you can get from Bread Alone in New York City.

Hearty! And oh so filling!

Up next I’ll talk about my kind of a garden salad that I call a chockfull of salad salad.