It may not exactly be soup weather yet, but as we march through October, the scene is a little different at your local farmers market or grocery produce section.

Bins that just a few weeks ago overflowed with sweet corn, peaches and local tomatoes now hold pumpkins, root vegetables like beets and rutabaga, kale and other hearty greens and a host of winter squash.

A perennial favorite is butternut squash, a peanut-shaped winter squash with yellow-tan skin and sweet, nutty orange flesh.

Often roasted as a side dish because it’s so easy to peel, slice and cook – all you need to make it shine is a sprinkle of salt and drizzle of olive oil – butternut also makes the great base for a creamy and supernutritious, seasonal soup.

This recipe from Tara Punone’s upcoming cookbook, “Vegana Italiana

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