The Times - Serving Waitsburg, Dayton and the Touchet Valley

Autumn, with its crisp sunny days and frosty nights, such as we have had this past week, is my favorite time of year. Watching the leaves change color, donning cozy sweaters, and tending bubbling pots of soup, are how I celebrate this season. Of all the ingredients used in the fall kitchen, winter squash is probably the most versatile. Sweet or savory, there are countless ways to enjoy the many shapes and colors of the squash family. Here the squash is roasted before being pureed into a silky and comforting soup.

Ingredients:

5 cups peeled, ¾-inch cubed kabocha squash (see notes), about...