Every season is generous with its food, vegetables and fruit and fall is no exception.
I have always cherished pumpkins and their cousins in the squash family. So, I roasted a small pumpkin, one butternut squash and acorn squash in the oven and removed the meat, added chicken broth, spices and heavy cream and created a large pot of squash soup to die for.
To make it even more exciting for the family, I bought soup rolls from Penera Bread.
It was a great adventure. Here are some photos to share.