The Butternut Squash Soup Recipe You Should Make Now!

Butternut squash is so beautiful. Butternut squash is so tasty. Butternut squash is so versatile. 

Roasted. Sautéed. Soups. And in every other way you can imagine. 

I started growing butternut squash in my garden about three or four years ago. Maybe five. Why did I wait so long? What was I thinking?

One of the go-to recipes for my family all winter long is courtesy of the legendary Emeril Lagasse and the Food Network.

It's the Smoked Sausage, Butternut Squash and Wild Rice Soup recipe that's an absolute knockout. It is absolutely amazing when I make it with my butternut squash from my garden. 

The kids love it, too! I mean, how can you go wrong with sausage and wild rice and butternut squash from your garden?

I live in Virginia. Home of shirt-soaking hot and humid summers. Think sweat and mildew and disease in plants. 

This past summer I tried these amazing seeds from Southern Exposure Seed Exchange. They are South Anna Butternut Squash plants that are Downy Mildew resistant. They did fabulous and were still growing right up to the first hard frost that just happened overnight!

Find the seeds here!

And find the soup recipe here!

Finally, enjoy!

A good pepper makes your mouth water when you think about it

Thoughts on some of my summer garden bounty, as fall arrives crisply and the first killing frost looms.

Good peppers make your mouth water. If you just think about them.

Good peppers catch your eye. Maybe they even stop you in your tracks.

You stop and stare and think about the possibilities. You think about whether it's a little spicy.

Or if it brings a good dose of heat. Will your eyes tear up?

Will you need to gulp water or will it be just hot enough to make you want more?

Maybe your pepper is hot enough to set your tongue and whole face on fire. 

Really good peppers, like the ones from my garden up there, do all of those things.

Good dry beans make you dream. You dream about their subtleties. Earthy. Meaty. Delicate. 

A good bean has a way of absorbing other flavors when you soak it and cook it. It softens up so it practically melts in your mouth.

You can cook it with a little garlic. An onion. Or rosemary. Cumin. 

Then you couple the beans with a lovely partner. 

Say, in risotto. Or with pasta.

In soups. As a paste. Sautéed in olive oil on toast.

A personal favorite of mine is a dish I created. I'll tell you about it later. It's amazing!

Really good beans, like the ones from my garden up there, mean you open up your mind and explore the possibilities.