When the weather begins to finally start backing away from the 100 degree mark, I ready my store of fall and winter recipes. Soups are pretty prevalent among my favorites for fall. This version relies heavily on the sweet and earthy flavors of roasted butternut squash. To make the soup extra comforting and filling, it’s topped off with homemade herb croutons. This recipe was created in collaboration with Loam Agronomics and their bevy of beautiful winter squashes. Though their CSA isn’t back and running yet after the hurricane, you can catch them at the Urban Harvest farmers market on Saturdays. For the soup recipe, head HERE.
