In our house, fall is time for apple picking, fires, spending a solid two months planning our Halloween costumes, and eating so much butternut squash that we swear we won't ever eat it again. (Until next fall rolls around, of course.)
Although we've been favoring a super-simple-perfect-for-weeknight-dinners oven roasted chicken with butternut squash, red onion, and pancetta (please don't judge, vegetarians), my favorite remains a curried butternut squash soup. With a loaf of crusty bread smothered in melting butter, there is no better soul-warming, taste-bud satisfying meal for crisp fall nights.
Butternut squash also happens to be full of Vitamin C, which can boost immune function, and lower likelihood of skin dryness and wrinkles (sweet!), Vitamin A, which is important for healthy eyesight, and potassium, which aids in regulating blood pressure. Plus, the curry in this soup is a gentle introduction to the flavor - which is balanced by the sweetness of the squash. As a bonus, this recipe is VEGAN, so vegetarians (and vegans) in the crowd can forgive my double meat mention above!?