On Monday, when Indianapolis was having record high temperatures, I thought a cool soup would be a good local meal this week. However, two days later, it was 40 degrees colder outside, and nothing sounded better than a warm fall-inspired soup.
We fired up the oven and roasted some butternut and delicata squash. Following this simple recipe for Butternut Squash Soup, we added the squash and some water to the blender. After it had reached a good consistency, we moved it to the stove top and added some whole milk, thyme and nutmeg.
I cheated a little, by having the soup with some locally baked bread (with out of state ingredients) from the farmers market, and for dessert had some tasty dark chocolate from Endangered Species Chocolate. Not all local ingredients either, but nothing beats chocolate with a conscience!