I think my love for fall grows every year. Hopefully that’s not a sign of aging, but this year I especially feel excited for a new season. I love cleaning up the yard and “tucking” it in for the coming winter. I also love harvest: not only watching it happen in the fields around my farm, but also harvesting all my fall vegetables and squash.
I seriously never get tired of winter squash. There are so many uses and if nothing else, the no-fail staple of a roasted squash with olive oil, salt and pepper is just delicious. My favorite way to use squash marries two things I cannot get enough of: squash and soup! I have made about every variation I can think of, but for some reason never made my soup in a slow cooker. Um, let me tell you: this is now what I’ll be doing all the time. Throw everything in the cooker, set the timer and go to work. Or stay at home and smell it all day long!