October seems like soup weather. I’d been thinking about making some for days but hadn’t done it. I noticed a container of squash in the back of the fridge that needed to be eaten or tossed. My depression era mother taught me that food is not to be thrown out lightly but that squash had been a disappointment. The flavor was not bad but it was so dry that it was barely palatable. We had eaten a little and the rest nearly filled a pint container. It had baked unevenly so that there were still some hard lumps in the mashed squash.
Maybe I could salvage it by making soup. I sautéed a chopped onion in some butter and then added the squash with three cups of chicken stock along with some salt and pepper. I added a clove of garlic and a couple small knobs of fresh ginger root. I noticed a half an apple on the counter and added that too along with ¼ teaspoon curry powder. It simmered until the hard lumps were soft and the flavors blended.
I cooled it a bit and then pureed it in the food processor, added a little milk, then refrigerated it. The next day Matt was unexpectedly with us for lunch. The soup, with a dollop of sour cream, was perfect for a quick meal, and good.
The nice thing about soup is that the combinations are endless. A couple of days later I diced about a quarter pound of bacon and sautéed it with an chopped onion and a couple of leeks. Along with a quart of chicken stock, I added several unpeeled potatoes, a couple of carrots, salt and pepper and a little thyme.
This simmered until all was soft, then I drained the stock into a pot, pureed the vegetables with a little of it, and then combine the puree with the  reserved stock . It made a nice dinner on a cold night.