When I planned out our Eat Local menu last weekend it was chilly out and we had commented on the way to our bike ride that Fall was definitely here and it was time to make “get cozy food”.  Good old San Francisco weather surprised us with warm sunny weather.  Regardless we have been enjoying wonderful soups all week.

We love squash and eat a lot of it during the fall and winter.  There are so many different things you can do with it besides just eating a hunk of squash with butter and brown sugar, which is probably the way most of us remember it as kids.  Tonight I made soupl  We love cream based soups but are trying to cut back on unneeded calories, so I have been trying to make delicious soups without cream.  This happened to be perfect!   I am putting the Cauliflower soup and this one in written format - please come back to get them - very good!

Breakdown for this meal & the Eat Local Challenge:

Butternut Squash - organic & from California

Yellow Onion - organic & from California

Garlic - organic & from California

Water - pure

White Wine - Local & sustainable

french Thyme - Local (our Garden)

Olive Oil - Italy, what we have on hand

Salt & Pepper - what we have on hand

Pimento - Basque country