Are you one to stock up on butternut squash when it comes in season?  I am!  When the price is right, I act as if I’ve won a prize!  I believe “the prize effect” is knowing that squash will last for months if stored correctly and buying it in season saves some dollars and cents when it’s in abundance.

The calendar say it’s Spring, but Northeastern Ohio says otherwise.  It seems we had our Spring in Winter and now our Winter in Spring.  Sure,  I’m a tad disappointed we can’t have those Springtime temperatures all the time, but that just leaves me rolling with the cooler weather punches.   In this case it is a warm, hearty and tasty punch 🙂

I’ve made this minestrone soup for years. You just can’t go wrong with the soup.  It’s fast, easy and you adapt the ingredients to most of your families likings .   It usually gets a kid approval with occasional whines of, “why do you  have to put tomatoes in it”, or ” can I pick the beans out?”.   The original recipe is from Betty Crocker’s Cookbook.  I have adapted the original recipe to fit my families forever changing tastes.  There are some ingredients that I sneak in the soup, but then there are other ingredients that I know will cause the big sighs and whines so I omit those all-together.